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  #41  
Old 01.06.2010, 14:57
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Re: Self rising flour

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Does anyone know what is the German word for it? can i find it in any Coop/ migros?
thanks
Welcome to the forum.

This question again? really? This is getting tedious. At least try the search feature before you post. The only question that is more popular is "Can I live in Switzerland on 100K CH a year?"

I'm no baker, but can't imagine its difficult to add baking powder to flour.
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  #42  
Old 01.06.2010, 14:59
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Re: looking for self-raising flour for beskuit!

The German word is "Eigenheb-Blume" and you can find it right next to the mangos and brown sugar.
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  #43  
Old 01.06.2010, 15:03
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Re: looking for self-raising flour for beskuit!

Self-raising flour can be purchased in Zurich from the asian supermarket Lian Hua

Lian Hua GmbH
Schaffhauserstrasse 269
8057 Zürich

Only place I know that has self-raising flour in all of Zurich! It is usually found on the bottom shelf next to the dry dessert ingredients in the middle of the shop.
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  #44  
Old 01.06.2010, 15:03
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Re: looking for self-raising flour for beskuit!

again thanks for the answers
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  #45  
Old 01.06.2010, 15:31
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Re: looking for self-raising flour for beskuit!

loads of self raising flour in the asia shop next to basel sbb
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  #46  
Old 01.01.2012, 22:04
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recipe for self-raising flour

How to make self raising flour:

http://www.mamtaskitchen.com/index.php

Self Raising Flour, How to make it?

What is Self Raising or SR flour? As the name implies it is a flour which already contains the agents needed to produce a rise during cooking. These raising agents have the same action as adding baking powder to plain flour at home. One of these chemical raising agents is alkaline and the other is acidic and when a water based liquid is added they react to form a gas called carbon dioxide (CO2). The CO2 bubbles expand during heating and cause the cake batter/dough to rise.
The alkaline agent (chemical) added to flour, and put into baking powder, is usually sodium bicarbonate but the acidic agent (chemical) can vary from product to product. The most commonly used acidic agent (chemical) in baking powder used to be tartaric acid (Cream of Tartar), but although this is still sold separately for home cooking, it is less often used in baking powder or SR flour. Salts of phosphoric acid (phosphates), containing calcium or aluminium, are often used as the acidic reagent.
Sodium bicarbonate is also sold separately as Bicarbonate of Soda or Baking Soda, for use in recipes where extra raising is needed, where acid ingredients need to be neutralised, or where there are already acidic ingredients to activate the CO2 production. As it is just the alkaline agent, do not confuse it with Baking Powder, or try to use Baking Powder as a substitute.
Self raising flour is useful because it saves having to measure out different raising agents each time you bake, but there are some occasions when it does not supply enough raising power, so more has to be added. Be guided by your recipe, and if extra Baking Powder or Bicarbonate of Soda is added, do not leave it out. Also if a recipe uses plain flour and a raising agent, or a mixture of plain and SR flour, it is because SR flour alone would supply too much raising power.
About salt: Amount of salt is a thorny issue. It is only added to cakes to enhance and balance the other flavours - rather like seasoning a savoury dish. There is some talk of it interacting with the raising agents and perhaps giving a slightly better rise, and keeping egg white more stable when whipped, before folding into a cake batter, but those are minor points.
I think it's only in the USA that salt is routinely added to flour, so if you are following UK recipes, which often add a little salt to recipes, or use salted butter, then I don't think you need to add any salt if mixing your own SR flour.
It would be perfectly acceptable to leave salt out of baking recipes altogether, if salt intake is an issue - but the flavours of fairly plain cakes may seem a little 'flatter'. If the cake has plenty of flavouring, then the absence of salt probably won't be noticed.

By Sue Loewenbein
To make your own SR flour, use any one of the following combinations, noting carefully whether the measure is a teaspoon (tsp.) or tablespoon (tbsp.) or dessert spoon (dsp.).
Reduce the amount of salt if you want lower salt content, see notes above.

All spoon measures are level spoons and measure as follows; 1 tsp equals 5 ml, 1 dsp. =10 ml, 1 tbsp. = 15 ml.

Ingredients
• 6 cups plain flour (maida) + 3 tbsp. baking powder + 1 tbsp. salt
• 3 cups plain flour (maida) + 1 1/2 tbsp. baking powder + 1 1/2 tsp. salt
• 1 cup plain flour (maida) + 1 tsp. baking powder + a large pinch of or 1/4 to 1/2 tsp. salt
• 500 gm. plain flour (maida) + 1 1/2 -2 tsp. baking powder + 1 tsp. salt
• 500 gm. plain flour (maida) + 20 ml. (2 dessert spoon) cream of tartar + 10 ml. (1 dessert spoon) soda bicarbonate + 1 level tsp. salt
• 250 gm. plain flour (maida) + 10 ml. (1 dessert spoon) baking powder + 1/4 to 1/2 tsp. salt
• 150gm. plain flour + 1 tsp. baking powder + 1/4 tsp. salt
• 16 oz. plain flour + 20 ml. (2 dessert spoons) baking powder + 1 tsp. salt
• 8 oz of plain flour (maida) + 2 teaspoons of baking powder + 1/4 to 1/2 tsp. salt
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  #47  
Old 03.04.2012, 10:56
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Re: looking for self-raising flour for beskuit!

Really helpful thread! thank you guys! i baked muffins a while ago but didnt turn out out right at all but ill try again now adding the baking powder!
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  #48  
Old 28.08.2012, 17:48
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Re: looking for self-raising flour for beskuit!

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Buy Weissmehl in Coop or Migros and buy sachets of baking powder (Backpulver) which are normally with the baking stuff, just next to the flour. You get 5x 15g sachets in a cellophane pack and need 1 sachet for 500g flour. I normally prepare a kilo of self-raising flour in advance by sieving it together with 2 sachets and store it for when I need it.

The first time I asked a Swiss person if he knew where I could get self-raising flour, he looked at me like I was nuts!
Do you need to add salt? Looking at some of the Self raising threads the topic of salt comes up frequently.
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  #49  
Old 03.01.2013, 12:56
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Re: looking for self-raising flour for beskuit!

Cooking powdered usually is everyday (sodium hydrogen carbonate) plus lotion of tartar, often with maize starchy foods included to avoid clumping and improve the amount for easier calculating.
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  #50  
Old 11.01.2019, 19:22
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Re: looking for self-raising flour for beskuit!

Try Myexpat shop for self raising flour, I order many things from there.
http://www.myexpatshop.com/index.php...r+Self+Raising
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  #51  
Old 11.01.2019, 19:49
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Re: looking for self-raising flour for beskuit!

Try this: https://www.nikthegreek.de/de/farina...ehl-500g-jotis

You will be pleasantly surprised!

I believe you can also find it in Basel in the new Greek kiosk, but better ask: https://www.facebook.com/GeorgeTheGreek.ch/
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