Substitutes and Information Archives - Page 2 of 3

Here is a list of suggestions for ready-made pasty (dough) products and some translations.

English	German	Information
Frozen dough
Puff Pastry	der Blätterteig	‘Puff pastry is a light flaky pastry with a lot of butter in in. Perfect for savoury or sweet pies, Beef Wellington, pastries, croissants, cheese straws, sausage rolls, strudel, Tarte Tatin and Mile-feuille.
Filo Pastry	Der Filo- & Yufkateig	It is not the same as Puff pastry/ Blätterteig, although it could be used as a substitute in some recipies. Tante Fanny sells a filo dough
Shortcrust	der Mürbeteig.	Used for the base in sweet tarts or quiche and flans. It can also be used for sweet and savoury pies like apple or chicken.
Pizza	der Pizzateig	Tante Fanny sells various options, found, square, made from Dinkelmehl etc
Quiche and Tart dough	Quche- und Tarteteig	Tante Fanny sells a round Quiche and Tart dough. It is a shortcrust dough, just shaped round. They also make a sweeter dough and one with more butter in, but in the end they are all Shortcrust dough
Strudel dough	Strudelteig
Flammkuchen dough	der Flammkuchenteig	Tante Fanny sells various doughs for Flammkuchen. Flammkuchen has a very thin and crisp crust
Dough in a tin
Vetkoek ready made dough		You can use “Sonntags-brötchen“ that you buy in a tin, and use it exactly as you would the ready made dough, by frying it in oil

Meat

German meat cuts are different from those in South Africa. South Africa tends to follow the British way of cutting meat.Below is a explanation of the

Substitutes – Drinks

Looking for Milo, Horlicks, Frisco, Ricoffy or Lime Cordial? We compiled a searchable list of substitutes for some of the popular hot and cold drinks

Substitutes – Other Products

Here is a list of substitutes and translations for general food and kitchen items like cling film, maize meal, custard and biscuits Related content

Baking ingredients

For all of the passionate bakers out there! We have thoughtfully compiled a comprehensive list of alternative ingredient options that can be used for baking

Types of Sugars

Here is a list of suggestions for types of sugars, as well as some translations. Related content

Dairy substitutes

Here is a list of suggestions for dairy products, as well as some translations. You can also read more on Rewe’s site Related content

Inspiration

“Garage” pies

Foodies SA has the perfect Garage pie recipe with video instructions Here is the video and the recipes, visit their page for more yummy recipes

Custard Slices

Easy Custard Slices This recipe uses Puff pastry and the filling is with instant pudding 1 packet puff pastry 1 box Instant pudding (vanilla flavour)

Lazy Bum Sausage-rolls

1-2-3 Easy Snack-size Sausage-rolls for “Lazy Bum“ wannabe chefs like me – from Wayne Van Der Merwe Ingredients1 big pack of Ćevapčići ,2 rolls Blätterteig1

For all of the passionate bakers out there! We have thoughtfully compiled a comprehensive list of alternative ingredient options that can be used for baking in Germany, along with their corresponding German translations.

Product	Substitute / Translation
Self Raising Flour	You do not find this often in Germany. Sometimes you can get it at Lidl. You can also make your own as follows: To make one cup (250ml) Self raising flour Mix together: 250ml all-purpose flour and 7.5ml baking powder
Cake Flour	Type 405 for baking and sauces, pastries and pie crusts and other lighter baked goods Type 550 is a finer all purpose flour. Most often used to bake white bread, cookies, muffins, biscuits
Rye Flour	Type 1150, Roggenmehl. This is a medium to dark flour. For very dark use Type 1800
Bread Flour	Type 812 for baking bread. it has a chewier texture than all purpose flour
White Whole Wheat	Type 1600, contains whole wheat kernels including the germ and bran.
Volkoring meel / Whole Wheat	Type 1700 Weizenvollkornmehl, good for baking dense and nutty whole wheat bread
High Gluten Flour	Type 1050 best for elastic dough such as bagels and pizza crusts
Speltflour / Dinkel Wheat / Hulled Wheat	Type 630 Dinkelmehl , it can be used instead of Type 405, it has more gluten
Nutty Wheat	According to the Snowflake website, Nutty Wheat is flour that has 18% coarse wheat bran added to it (wholemeal only has about 12%), So in theory you could make your own. Mix 4/5 plain flour with 1/5 wheat bran (available form health shops).
Bran / Semels	die Kleie
Wheat Bran	die Weizenkleie
Mielieblom / Cornstarch (mostly know as Maizina)	die Speisestärke. Available in the baking section You can also substitute 15ml Cornstarch with 30ml Cake Flour. Cornstarch (Speisestärke) is a binding agent for light sauces and a baking ingredient to loosen the dough. Corn starch (Maisstärke), potato starch (Kartoffelstärke) and wheat starch (Weizenstärke) are all food starches (Speisestärke). Corn starch is extracted from the whole corn kernel and wheat starch from the starch component of ground wheat.
Baking Soda / Koeksoda	das Natron
Cream of Tartar / Kremetart	der Weinstein (pulver)
Tartaric acid	Weinsäure / Weinstein Cream of tartar is less acidic than tartaric acid. If your recipe calls for tartaric acid and you don’t have it, using cream of tartar might work. For every teaspoon of tartaric acid, replace with two teaspoons of cream of tartar. However, using tartaric acid will produce better results
Baking Powder	das Backpulver. It is usually sold in packages See a detailed explanation on double and single acting below The baking powder you find in SA is Double acting e.g. Royal Baking powder ( Starch, Acidifying Agents (E450(a) – Sodium Pyrophosphate & E341 – calcium phosphate ), Sodium Bicarbonate (E500) ). This means it has two acidic components. The ingredients for Dr Oetker Backin is: Backtriebmittel (Dinatriumdiphosphat (E 450), Natriumhydrogencarbonat (E 500)), Stärke. The E341 Calcium Phosphate is missing.
Instant dry yeast	Instant Backhefe or Trockenbackhefe
Vanilla Essence vs Vanilla Extract	Vanilla Essence is called Vanilleessenz. It is an artificial product Vanilla Extract is called Vanille Extract and is more readily available in Germany. The Extract is a natural product and has a more intense flavour and if you have to substitute, the information I could find suggest you use half the extract if your recipe calls for essence, and double the essence if the recipe calls for extract

More information about Flour types

Ash	Protein	US	UK	German
~0.4%	~9%	pastry flour	soft flour	405
~0.55%	~11%	all-purpose flour	plain flour	550
~0.8%	~14%	high gluten flour	strong or hard	812
~1.1%	~15%	first clear flour	very strong or hard	1050
>1.5%	~13%	white whole wheat	wholemeal	1600

More information about Baking powder

Single-acting baking powder reacts when it’s mixed with the liquid ingredient in a recipe. Because all the bubbles are produced immediately, it’s important to bake the recipe in a pre-heated oven as soon as it’s mixed. Similarly, over-mixing can drive off the bubbles, making the recipe fall flat. Contains only one acid
Double-acting baking powder releases some carbon dioxide immediately and more upon heating. It’s double-acting in that it contains a fast-acting acid that reacts at room temperature and a slow-acting acid that reacts with heat. Most of the carbon dioxide gas is produced during cooking, so double-acting baking powder is more forgiving if a recipe isn’t baked immediately. Contains both fast- and slow-acting acids

Substituting:

Usually, you can substitute one type of baking powder for the other. So, if a recipe calls for 1 teaspoon of double-acting baking powder, you can use 1 teaspoon of single-acting baking powder (and vice versa).
Exception!!
If a recipe calls for double-acting baking powder because there is a time delay between mixing and baking, it’s not a good idea to use single-acting baking powder. Pancakes for example

I found this info on the internet:
To Substitute 1 Tsp of Double Acting Baking Soda use:
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch
OR 1 1/2 teaspoons single-action baking powder
OR 1/4 teaspoon baking soda plus 1/2 cup (120 ml) buttermilk, sour milk or yogurt to replace 1/2 cup (120 ml) non-acidic liquid

Substitutes and Food Info

Many South African products can be bought online. For those items you cannot find in Germany, most have a substitute. We

Here is a list of suggestions for types of sugars, as well as some translations.

Product	Substitute /German Name	Information
Castor Sugar / Strooi suiker	der Streuzucker or Feinster Backzucker.	Caster or Castor sugar is finely ground granulated sugar. It’s also called superfine sugar. It dissolves more easily. It is not as fine as confectioners’ sugar. Granulated sugar will usually work just fine as a caster sugar alternative. TIP: Caster sugar can be made at home by processing granulated sugar in a food processor for a few seconds. However, one cup of granulated sugar does not equal one cup of caster sugar. 1 cup of caster sugar = 225g 1 cup of granulated sugar = 220g
Icing Sugar / versiersuiker	der Puderzucker	Extra finely ground refined sugar. It is used to make icing, dusting and decorating cakes, pastries and desserts.
Preserving sugar	Gelierzucker	Consists of sugar, pure pectin (e.g. apple pectin) and citric or tartaric acid. It gives jams, marmalades and jellies full aroma, perfect sweetness and a long shelf life. There are three types of preserving sugar: Preserving sugar 1:1 is used for preserving jams and jellies. Preserving sugar 2:1 is used for less sweet fruit spreads in a 2:1 ratio, i.e. two parts fruit are boiled with one part sugar. Preserving sugar 3:1 for fruit spreads is used in a 3:1 ratio, i.e. three parts fruit and one part sugar
Canning sugar	Einmachzucker	Has somewhat coarser crystals. Because these dissolve more slowly when they are boiled, there is less unwanted foam when preserving jams and compotes.
Sugar cubes	Würfelzucker	Sugar cubes is sugar that is moistened and pressed into molds and then dried. Sugar cubes are easy to dose and quickly dissolve in hot drinks.
Sugarloaf or cone	Zuckerhut	In the sugar loaf, the sugar is pressed into a cone. It is particularly popular in the cold season for punch or Feuerzangenbowle.
Crystal sugar	Hagelzucker	Consists of particularly coarse-grained, granulated sugar. It is particularly suitable for decorating tea and coffee biscuits, yeast plaits and Christmas baked goods, as well as sprinkling on biscuits.
Brown Sugar	Brauner Zucker	refers to different types of sugar that have their brown color in common. For example, brown sugar can be derived from brown candy syrup, where caramel and browning agents enhance flavor.
Rock sugar	Kandiszucker	is obtained in various sizes from pure sugar solutions through slow crystallization. White candy is made from light sugar syrup and brown from a caramelized sugar syrup. It is available in different forms: white rock candy, brown rock candy, Kluntje, crust or stick rock candy, crumbly or crumbly rock candy. Rock candy is mainly used to sweeten tea. Depending on the variety and taste, it can also be used excellently in the production of liqueurs, rum pot or grog and punch.

Meat

German meat cuts are different from those in South Africa. South Africa tends to follow the British way of cutting meat.Below is a explanation of the

Substitutes – Drinks

Looking for Milo, Horlicks, Frisco, Ricoffy or Lime Cordial? We compiled a searchable list of substitutes for some of the popular hot and cold drinks

Substitutes – Other Products

Here is a list of substitutes and translations for general food and kitchen items like cling film, maize meal, custard and biscuits Related content

Frozen products

Here is a list of suggestions for ready-made pasty (dough) products and some translations. Related content Inspiration

Baking ingredients

For all of the passionate bakers out there! We have thoughtfully compiled a comprehensive list of alternative ingredient options that can be used for baking

Dairy substitutes

Here is a list of suggestions for dairy products, as well as some translations. You can also read more on Rewe’s site Related content

Here is a list of suggestions for dairy products, as well as some translations.

Product	Substitute / Info
Condensed Milk	Look in the international section in major shops. Some now have it at the usual dairy products. Make sure you buy the tin with “Gezuckerte Kondensmilch wärmebehandelt”
Caramelised Condensed Milk	Look in the international section in major shops. Some now have it at the usual dairy products. Make sure you buy the tin “Karamell Kondesnmilch erzeugnis gezuckert
Ideal Milk / Ingedampte Melk	Look in Asian Shops or buy online. We did a poll on our FB page about substitute products. And most said “Kondensmilch order evaporierte Kondensmilch, auch Dosenmilch oder Büchsenmilch genannt” can be a substitute for Evaporated Milk / Ingedampte melk in recipes where you need to cool the milk overnight in the fridge, then beat it to increase the volume. Not referring to gezuckerte Kondensmilch – that is normal Condensed milk”
Instant Custard	Milram Dessert-Soße Vanille
Cottage Cheese	der Hüttenkäse. The smooth one is not as readily available as the clumpy one. Quark is a good substitute
Buttermilk	For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk. You can also use Buttermilch
Double Cream 48% Fat	Doppelrahm/ Double Crème / Creme Double / Crème de Gruyère great for pouring or piping over fruit and puddings. Can be used in cooking to make a thick sauce. A good substitute for cooking is “Kochsahne” You can use Mascarpone if you need it for a dessert and Creme fraiche if you need it for a soup or sauce
Single Cream 18% Fat	much thinner than double cream – this is why you’ll find it mainly used for pouring over desserts and adding to cooking to add a thicker, creamier base
Soured cream 20% Fat	has been fermented with lactic acid bacteria. That’s how you get that tangy, sour taste
Creme fraiche 30% fat	A milder version of soured cream
Clotted Cream 55% Fat
Cremora coffee creamer	Nestle Creamer or Cofee-mate Kafee-Weisser
Amasi – fermented milk that tastes like cottage cheese or plain yogurt.	Ayran or Kefir is a good substitute and can be found in most shops
Cheese spread	Milkana mit Gouda or Cheddar
Orley Wihp	Orley Whip is a non dairy dessert topping that looks like cream. If you are looking for a vegan substitute, you can find vegan alternatives like soya or Hafer. If you just want cream, substitute with double cream with at least 30% Fat

You can also read more on Rewe's site

South Africans in Germany

Substitutes and Information

Related content

Meat

Substitutes – Drinks

Substitutes – Other Products

Baking ingredients

Types of Sugars

Dairy substitutes

Inspiration

“Garage” pies

Custard Slices

Lazy Bum Sausage-rolls

More information about Flour types

More information about Baking powder

Substituting:

Related Content

Substitutes and Food Info

Related content

Meat

Substitutes – Drinks

Substitutes – Other Products

Frozen products

Baking ingredients

Dairy substitutes

Related content

Meat

South African Recipes

Baking ingredients