The David Gillespie Blog

A cream or pale grey powder with a fine, smooth texture. Active raising agent used domestically to leaven a wide range of breads, cakes and pastries.

Alcoholic extract of the vanilla bean (Vanilla plantifolia or V. tahitensis), used as a flavouring agent.

Solution containing the substance vanillin, used as a flavouring agent.

A cream or pale grey paste with a fine, smooth texture. Active raising agent used to leaven a wide range of breads, cakes and pastries.

Fine white powder used to chemically leaven baked goods such as cakes.

Purified, crystallised potassium bitartrate, used as the acid component of some fast acting baking powder mixtures.

Unflavoured light yellow granular proteinaceous powder. Used to sweeten and thicken soups, sauces and desserts.

Phospholipid-rich granular extract of soy beans, often used in baking and as an emulsifier, as purchased from supermarkets for domestic use.