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Sometimes baking involves simple terms or methods that you may not be familiar with so we’re here to help!
Ever read a recipe and had no idea what it’s asking you to do? Look no further! Check out our handy glossary of baking terms
A term for baking a pastry case before it is filled. This prevents the bottom becoming soggy and undercooked. Cover the pastry with greaseproof paper and weigh down with beans or rice
Mixing ingredients together with a wooden spoon or electric mixer in order to introduce air to the mixture.
The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. May also be carried out with a hand mixer or in a food processor
A French cream made from pasteurised cow’s milk to which a lactic bacteria culture has been added. Normally used instead of whipped cream as a healthier option. It can be used in soups, sauces and stews or served with fresh fruit and other desserts. Not suitable for whipping.
To sprinkle food thickly, usually with flour or icing sugar.
To mix ingredients in a gentle figure of eight motion using a metal spoon
Protein found in flour that is developed as dough is kneaded, making it become elastic.
To stretch and fold mixtures to ensure even mixing of ingredients. Normally refers to yeast-based mixtures where actions help to develop the dough. Scone mixtures, by contrast, should be lightly kneaded to introduce air and bring mixture together smoothly (removes any cracks from dough).
To steep fish, meat or vegetables in a flavoured liquid (the marinade) usually containing oil, wine, or lemon juice, herbs and spices, in order to tenderise and add flavour.
To set aside mixture to allow rising agents to expand the dough to twice its original size.
To set pastry aside to allow the gluten, which has been stretched during rolling, to contract. Some batters also need to relax to allow the starch cells in the liquid expand, giving a lighter result when cooked.
To shake flour, caster sugar or icing sugar through a sieve to remove any lumps and give lightness to baked goods.
Mixing with a circular motion.
Beating eggs or cream with a whisk until frothy or stiff.
This is a very popular question. Each flour has its own uniqueness and use. Simply click here to learn more about the different flours.
Odlums Cream Flour is a well established household flour produced by Odlums for over 170 years.
Unlike plain household flours, Odlums Cream Flour contains a low level of raising agents. This was done to provide the consumer with a superior product which would be consistent for home baking time and time again. In fact the tagline “Odlums never varies” was applied to this product for some time to emphasise its consistency.
It is an all purpose household flour suitable for making pastry and biscuits and with the addition of more raising agents, cakes and soda bread.
Unfortunately, Odlums products are limited outside of Ireland. We also do not sell direct so we cannot offer this service. You may be able to purchase in Irish Specialty stores or online at www.youririshshop.com or www.okaneirishfoods.co.uk.
Unfortunately, Odlums products are limited outside of Ireland. We also do not sell direct so we cannot offer this service. You may be able to purchase in Irish Specialty stores or online at
www.youririshshop.com or www.okaneirishfoods.co.uk. Also remember, you can buy Odlums products in all Dunnes and Tesco stores along the border.
Unfortunately, Odlums products are limited outside of Ireland. We also do not sell direct so we cannot offer this service. You may be able to purchase in Irish Specialty stores or online at www.foodireland.com
All of our flour is unbleached and has been for about 8-10 years.
There was a time when it was bleached and we offered unbleached flour as an alternative, but that was a long time ago and is no longer necessary.
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Yes, you can make our ‘Bake Your Own’ Range Breads in a bread machine. However, when using our Farmhouse Brown Bread Mix, you will get the best results using a conventional oven.
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