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Flour & Bread

Bread, pastry, laminated dough. Where chemistry matters and weighing beats measuring — the recipes come with gram numbers for a reason.

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Adjarian Khachapuri with flour, egg and butter — Georgia recipe

🇬🇪GeorgiaAdvanced

Flour and Confectionery Products

Adjarian Khachapuri

Boat-shaped bread filled with molten cheese, finished with a raw egg cracked into the center and a pat of butter. The yolk stays runny — you break off the crust, stir everything together and dip. Georgia's most iconic dish.

90 min580 kcal4 serves

🌿Vegetarian💪High protein

Angel Food Cake with egg whites, sugar and flour — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Angel Food Cake

Angel Food Cake is a classic American dessert characterized by its light and airy texture. Made without butter, using egg whites, sugar, flour, and vanilla extract to create a soft and fluffy batter.

115 min470 kcal4 serves

🌿Vegetarian

Apple Pie with apple, butter and sugar — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Apple Pie

Apple pie is so popular in the United States that it has become a symbol of American cuisine and culture. Often served at Thanksgiving and other holidays as a favourite homemade dessert.

90 min580 kcal4 serves

🌿Vegetarian

Baked Piroshki with Meat with wheat flour, minced meat and dry yeast — Russia recipe

🇷🇺RussiaAdvanced

Flour and Confectionery Products

Baked Piroshki with Meat

Oven-baked yeast dough pockets filled with juicy braised minced meat. Lighter than the fried version, with a smooth glossy crust and a tender crumb. A Russian home-baking staple served warm with tea, milk, or broth.

180 min280 kcal8 serves

Baklava (Azerbaijani Pakhlava) with walnuts, honey and flour — Azerbaijan recipe

🌍AzerbaijanAdvanced

Flour and Confectionery Products

Baklava (Azerbaijani Pakhlava)

Azerbaijani pakhlava is a layered walnut pastry cut into diamonds and soaked in honey — the centerpiece of the Novruz spring table alongside shekerbura and gogal. Unlike Greek-style baklava made with paper-thin phyllo, the Baku version uses a soft yeast dough layered with walnut-cardamom filling. Each diamond is topped with an egg yolk and saffron glaze and a whole walnut half, and warm honey is poured over after baking.

120 min420 kcal25 serves

🌿Vegetarian

Banana Bread with flour, butter and eggs — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Banana Bread

The beloved American quick bread — ultra-moist, deeply banana-flavored loaf with a caramelized crust. The secret is using very ripe, almost black bananas and browning the butter first.

75 min310 kcal10 serves

🌿Vegetarian

Belyashi with ground meat, onion and flour — Kazakhstan recipe

🇰🇿KazakhstanAdvanced

Flour and Confectionery Products

Belyashi

Belyashi is a master class in combining simplicity and flavor in one dish — fried yeast dough pies filled with juicy minced meat and onion.

85 min870 kcal6 serves

💪High protein

Biscotti with almond, eggs and flour — Italy recipe

🇮🇹ItalyMedium

Flour and Confectionery Products

Biscotti

Biscotti is a traditional Italian cookie known for its crispy texture and long shelf life. The name comes from the Latin 'bis' (twice) and 'coctus' (cooked), reflecting the process of double baking.

50 min120 kcal12 serves

🌿Vegetarian

Biscuit Roll with wheat flour, butter and sugar — France recipe

🇫🇷FranceMedium

Flour and Confectionery Products

Biscuit Roll

A thin sponge cake made tender with potato starch, rolled around a rich butter cream filling. The starch keeps the cake flexible enough to roll without cracking, and the crumb stays delicate even the next day.

60 min430 kcal8 serves

🌿Vegetarian

Brioche with plain flour, eggs and unsalted butter — France recipe

🇫🇷FranceAdvanced

Flour and Confectionery Products

Brioche

Brioche is the defining bread of French viennoiserie — a category that sits between bread and pastry. It is an enriched dough: plain flour combined with a quantity of butter (typically 40 to 50% of the flour weight), eggs, sugar, and a small amount of milk, kneaded until the butter is fully emulsified into the dough structure. The result is a loaf with a paper-thin, deeply burnished mahogany crust that shatters when touched, and an interior crumb that is yellow from egg yolks, feather-soft, and faintly sweet — closer to a very light cake than to bread. The technique demands patience: the butter is added cold and slowly after the dough has already developed gluten strength, and the dough rests overnight in the refrigerator so that the fats firm up and the fermentation develops flavor. Brioche is eaten for breakfast in France spread with jam, used as the base for French toast, bread pudding, and croque monsieur, or sliced and toasted to serve with foie gras.

1440 min340 kcal12 serves

🌿Vegetarian

Brownie with chocolate, butter and sugar — USA recipe

🇺🇸USAMedium

Flour and Confectionery Products

Brownie

Dense, fudgy squares loaded with dark chocolate and butter, with a crackly paper-thin crust on top and a gooey center underneath. The line between baked and underbaked is razor-thin — and that is exactly where you want to land.

40 min360 kcal12 serves

🌿Vegetarian

Butterplätzchen (German Cut-Out Christmas Cookies) with flour, butter and egg yolk — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Butterplätzchen (German Cut-Out Christmas Cookies)

Butterplätzchen, also called Ausstechplätzchen or simply Buttergebäck, are Germany's classic Christmas cut-out cookies: a butter shortcrust dough rolled thin, stamped into stars, bells and trees, and finished with icing, sprinkles or a golden egg-yolk glaze. The dough follows the country's standard Mürbeteig ratio of three parts flour to two parts butter to one part sugar, bound with a single egg yolk and flavored with vanilla and lemon zest. Cold butter is what makes that ratio work: it stays in small, distinct pieces through mixing and rolling instead of melting into the flour, so the baked cookie turns out short and sandy instead of greasy or tough. The dough needs about an hour in the fridge before it rolls cleanly, and the cut shapes get another ten minutes chilled on the tray so their points and curves stay sharp once they hit the oven. This is the cookie German children help stamp out every Advent, and the one that fills half of every Bunter Teller, the mixed Christmas cookie plate. Makes about 45 cookies, five to a serving.

65 min400 kcal9 serves

🌿Vegetarian

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