{"id":3380,"date":"2017-07-05T09:00:07","date_gmt":"2017-07-05T09:00:07","guid":{"rendered":"http:\/\/www.marcelpaa.com\/?post_type=rezepte&#038;p=3380"},"modified":"2023-02-24T21:05:11","modified_gmt":"2023-02-24T20:05:11","slug":"backtriebmittel","status":"publish","type":"rezepte","link":"https:\/\/www.marcelpaa.com\/rezepte\/backtriebmittel\/","title":{"rendered":"Unterschiede der Backtriebmittel"},"content":{"rendered":"<p>&nbsp;<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-3381\" class=\"wprm-recipe-container\" data-recipe-id=\"3381\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-mp-how-to\"><div class=\"wprm-container-float-right\">\n    \n<\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Unterschiede der Backtriebmittel<\/h2>\n\n\n<div class=\"wprm-spacer\"><\/div>\n\n\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Erfahre hier, wie Du Backtriebmittel wie Backpulver, Hirschhornsalz, Natron oder Pottasche richtig anwendest. <\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #fab92b; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #fab92b; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #fab92b; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #fab92b; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop 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18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin das Rezept<\/a>\n    \n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><img decoding=\"async\" src=\"http:\/\/www.marcelpaa.com\/wp-content\/uploads\/2020\/11\/MP-yellow-Logo_icon-40.png\" alt=\"\" data-pin-nopin=\"true\"\/><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n\n\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t\n\t\t\n    <\/div>\n    <div>\n        \n\t\t\n    <\/div>\n<\/div>\n\n<div class=\"wprm-recipe-instructions-container wprm-recipe-3381-instructions-container wprm-block-text-normal\" data-recipe=\"3381\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Anleitungen<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Backtriebmittel<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Backtriebmittel sind chemische Substanzen oder Mikroorganismen, die zur Teiglockerung verwendet werden. Sie sollen beim Backen Gasbl\u00e4schen bilden, welche Teige oder Massen auflockern und gleichzeitig das Volumen vergr\u00f6ssern. Dabei sollen die Gasbl\u00e4schen klein und gleichm\u00e4ssig verteilt sein sowie zahlreich vorkommen, um so eine ausreichende Lockerung gew\u00e4hrleisten zu k\u00f6nnen. (Quelle: <a href=\"https:\/\/www.lebensmittellexikon.de\/t0000640.php\">https:\/\/www.lebensmittellexikon.de\/t0000640.php<\/a>)<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Unterschiede der Backtriebmittel<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Es werden 3 verschiedene Arten von Backtriebmitteln unterschieden:<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Gattung<\/h4><ul class=\"wprm-recipe-instructions\"><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Biologische Backtriebmittel<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Hefe, Sauerteig, Spontan G\u00e4rung<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Anwendung f\u00fcr Brote<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Physikalische Backtriebmittel<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Luft, Wasserdampf, Alkoholdampf<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Anwendung f\u00fcr Biskuits, Bl\u00e4tterteig, tourierte Hefeteige<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Chemische Backtriebmittel<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-5-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Natron, Backpulver, Hirschhornsalz, Triebsalz, Pottasche<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Anwendung f\u00fcr Butterteige, R\u00fchrteige, Flache Geb\u00e4cke<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Nachfolgend werden lediglich die CHEMISCHEN BACKTRIEBMITTEL etwas genauer erkl\u00e4rt.<\/h4><ul class=\"wprm-recipe-instructions\"><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">BACKPULVER (E450)<\/h4><ul class=\"wprm-recipe-instructions\"><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Eigenschaften<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-8-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Backpulver ist ein weisses Pulver und eine Mischung aus Natron, S\u00e4ure und St\u00e4rke. Sogenannte nat\u00fcrliche Backpulver enthalten als S\u00e4uerungsmittel Zitronens\u00e4ure (E330) oder Weins\u00e4ure (E334) und auch Weinstein (E336). Phosphatfreie Backpulver sind geschmacklich neutraler, aber meist teurer.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Rohstoffe<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-9-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Natron (E500) S\u00e4ure, St\u00e4rke<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Hinweis<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-10-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Reagiert auf Feuchtigkeit, S\u00e4ure und W\u00e4rme<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Verwendung<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-11-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Butterteige, R\u00fchrteige, Brot mit Backpulver<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Dosierung pro kg Mehl<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-12-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">1-2% bei s\u00fcssen und gesalzene Butterteigen<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">1-4% bei Butter- und Biskuitmassen<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">5% bei Brot mit Backpulver<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">HIRSCHHORNSALZ - TRIEBSALZ (E503)<\/h4><ul class=\"wprm-recipe-instructions\"><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Eigenschaften<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-14-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Triebsalz ist ein weisses pulverf\u00f6rmiges Triebmittel mit starkem Ammoniak Geschmack. Es ist geruchs- und geschmacksintensiv. Mit ihm bekommt das Geb\u00e4ck einen intensiveren Trieb. Allerdings trocknen die Geb\u00e4cke damit auch etwas schneller aus.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Rohstoffe<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-15-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Natron (E500), Weinstein (E336) \u2013 oder andere S\u00e4ure, St\u00e4rke<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Hinweis<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-16-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Reagiert auf S\u00e4ure und W\u00e4rme (ab 30 Grad)<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Geb\u00e4cke mit Triebsalz d\u00fcrfen h\u00f6chsten 20 Grad haben, bevor die restlichen Zutaten beigef\u00fcgt werden.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Verwendung<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-17-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Flache Geb\u00e4cke, Kekse, Lebkuchen etc. damit der Ammoniak Geruch sich verfl\u00fcchtigen kann (Honiggeb\u00e4cke, Trockenbiskuits)<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Dosierung pro kg Mehl<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-18-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">1% bei s\u00fcssem und gesalzenem Butterteige<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">0,5-1% Honigteigen<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">NATRON (E500)<\/h4><ul class=\"wprm-recipe-instructions\"><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Eigenschaften<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-20-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Natron ist ein farbloser, kristalliner Feststoff. Bei Temperatur \u00fcber 50 Grad zersetzt es sich unter Abspaltung von Wasser und Kohlenstoffdioxid zu Natriumcarbonat. Natron hat einen intensiven Laugengeschmack und wird nur f\u00fcr Spezialrezepte eingesetzt.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Rohstoffe<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-21-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Speisesoda, Backsoda, Speisenatron, Natrium<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Rohstoffe<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-22-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Natrium (E500)<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Hinweis<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-23-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Reagiert auf S\u00e4ure und W\u00e4rme (ab 30 Grad) \/ L\u00f6st sich NICHT im Wasser auf, braucht S\u00e4ure und\/oder Hitze<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Verwendung<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-24-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Luzerner Lebkuchen, Spekulatius (Teegeb\u00e4ck)<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Dosierung pro kg Mehl<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-25-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">3-4% beim Luzerner Lebkuchen<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">1% bei Teegeb\u00e4cken (Spekulatius)<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">POTTASCHE (E501)<\/h4><ul class=\"wprm-recipe-instructions\"><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Eigenschaften<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-27-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pottasche ist ein weisses, Wasser anziehendes Pulver mit laugigem Geschmack. Es ist ein Triebmittel f\u00fcr lange gelagerte Teige. Dabei treibt Pottasche den Teig eher in die Breite als in die H\u00f6he.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Rohstoffe<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-28-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Kaliumcarbonat (E501)<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Hinweis<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-29-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Reagiert auf S\u00e4ure und W\u00e4rme (ab 30 Grad)<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Verwendung<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-30-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">F\u00fcr Flachgeb\u00e4cke (Pl\u00e4tzchen, Honiggeb\u00e4cke, Lebkuchen, besonders in der Weihnachtsb\u00e4ckerei) und Teige mit hohem Zuckergehalt<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Dosierung pro kg Mehl<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3381-step-31-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">1% bei Honigteigen<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-3381\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Video<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/h3><div class=\"wprm-recipe-video\"><iframe title=\"Unterschied zwischen Backpulver, Hirschhornsalz, Natron und Pottasche\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/lGPOj8Urezc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 20px\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div><\/div><\/div>\n<h5><strong>Weitere Beitr\u00e4ge zu Waren- und Fachkunde<\/strong><\/h5>\n<ul>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/unterschiede-backhefe\/\" target=\"_blank\" rel=\"noopener\">Unterschiede Backhefe<\/a><\/strong><\/span><\/li>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/hefe-theorie\/\" target=\"_blank\" rel=\"noopener\">Hefe-Theorie<\/a><\/strong><\/span><\/li>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/agratine-vs-gelatine\/\" target=\"_blank\" rel=\"noopener\">Unterschiede zwischen Agartine und Gelatine<\/a><\/strong><\/span><\/li>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/cake-unterschiede\/\" target=\"_blank\" rel=\"noopener\">Unterschiede zwischen Naked Cake, Semi Naked Cake und Covered Cake<\/a><\/strong><\/span><\/li>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/backen-ohne-zucker\/\" target=\"_blank\" rel=\"noopener\">Backen ohne Kristallzucker<\/a><\/strong><\/span><\/li>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/biskuit-wunderkuchen-ruehrteig\/\" target=\"_blank\" rel=\"noopener\">Unterschiede zwischen Biskuit, Wunderkuchen und R\u00fchrteigboden<\/a><\/strong><\/span><\/li>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/ruehrteig-fehlerquellen\" target=\"_blank\" rel=\"noopener\">R\u00fchrteig Zusammensetzung &amp; Fehlerquellen<\/a><\/strong><\/span><\/li>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/buttercreme-tipps\" target=\"_blank\" rel=\"noopener\">Buttercreme Tipps<\/a><\/strong><\/span><span style=\"color: #fab92b;\"><strong><br \/>\n<\/strong><\/span><\/li>\n<\/ul>\n<h5><strong>H\u00e4ufig gestellte Fragen<\/strong><\/h5>\n<p>Auf der Seite &#8222;<span style=\"color: #fab92b;\"><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/faq-haeufige-fragen-der-einfach-backen-community\/\"><strong>FAQ &#8211; H\u00e4ufig gestellte Fragen<\/strong><\/a><\/span>&#8220; findest Du eine Sammlung der am h\u00e4ufigsten gestellten Fragen der Community von \u201eeinfach backen\u201c &#8211; Fragen aus allen verwendeten sozialen Medien und Mails.<\/p>\n","protected":false},"featured_media":16474,"parent":0,"comment_status":"open","ping_status":"open","template":"","rezept_kategorien":[122],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.0 (Yoast SEO v22.0) - 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