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Baking miracle and sauce binder made from wheat semolina with millet and wheat germ. When added, the dough becomes soft and fluffy.Paidol mainly consists of Swiss soft wheat semolina, which contains valuable proteins and fats in addition to starch. Added is millet semolina, an important building material for bone structure and hair growth, wheat germ with valuable vitamins and trace elements.
Baked goods, omelet and button dough become airy and fluffy. For best results, substitute 1/4 to 1/2 of the flour with Paidol.