FAQs ingredients

You probably know all the ingredients we use in our recipes, but if you have any doubts, here you can find the answers to the most common questions about the ingredients used.

We have sorted them by categories to make it easier for you to find what you are looking for.

If something is not clear to you, or you haven't found the answer, don't worry! You can ask your questions in the form at the bottom of this page. We will answer you as soon as possible.

Oils and fats


  • Loose flour is flour that has between 4-10% protein (gluten) and is used in doughs that do not require elasticity. The most common classifications to define and find this type of flour are: W80-100 in Spain, 00 in Italy and T45 in France.

  • The ideal flour for sponge cakes (or whipped doughs) is loose wheat flour. It has a low amount of protein, which will make your batter inelastic. We recommend between 8-10% protein.

  • It will depend on the processing you are doing. Whole wheat flour, because it contains more fiber, requires more water in the mixture. In addition, the elasticity and structure of the dough and the final product will be different.

  • It is possible to replace wheat flour with a mixture of starches and flours from cereals that do not naturally contain gluten. The type of mixture will depend on the type of processing to be carried out.

  • Some of the cereals that do not contain gluten and of which flour can be obtained are: buckwheat, rice, quinoa, millet, corn, etc.

    Some starches that can be used to complement a flour mixture when making gluten-free preparations are: tapioca, corn, potato, etc.

Leavening/raising agents

  • The impeller is chemical yeast, a gasifier resulting from the mixture of bicarbonate, citric acid and starch. The citric acid activates the baking soda while the starch ensures a correct homogenization of the baking soda and starch. Other names for baking powder, depending on the country, are: baking powder, chemical yeast, Royal yeast, pane Angeli, baking powder, etc.

  • The main difference in the confectionery application is the bubble size achieved by each. The impeller generates smaller and more dispersed bubbles, while the bicarbonate generates larger bubbles in the elaborations. You can combine both to achieve the texture that suits you best depending on the preparation.

  • Fresh yeast is a kind of fungus. It is the one usually used in bakery for doughs that need leavening or fermentation, such as bread, brioche, etc.

  • Basically, dry yeast is the same yeast as fresh yeast, but dehydrated.
    It comes in powder form and has a great fermentation power (three times more than fresh pressed yeast). Calculate 1/3 of the amount of fresh yeast in the recipe to know the amount of dry yeast powder to use.



  • The percentage of chocolate refers to the sum of cocoa-derived ingredients contained in the chocolate, which may be cocoa butter, cocoa mass or both.
    The remaining part is the percentage of sugar content.

  • Yes, as long as the percentage does not vary much, even so, the texture will change slightly.

  • Today there are several companies that produce vegan milk and white chocolate. You can usually buy them in supermarkets specialized in selling vegan or organic products.
    Dark chocolate is usually vegan in that it does not contain animal milk. However, some brands market dark chocolates that contain milk. It is therefore important to read the ingredients reported on labels to check that the chocolate in question is vegan.

  • No, because it would totally change the structure of the processing. Chocolate has a high content of saturated fat and sugar, while cocoa powder has very little fat and no sugar.


  • Yes, in general. Some of those found in the market contain more pulp and more sugar than others. Therefore, it is always advisable to read the ingredients and look at the table of nutritional content, regardless of the fruit.

  • Yes, in paste, powder, extract, aroma, etc. You will get different flavors and aromas.

  • Yes, as long as it is a meringue that is not going to undergo any baking process, which exceeds 110ºC of temperature. If it exceeds that temperature, it will eventually collapse.