Ingredient list

Wheat semi-white flour is a medium-extraction flour that sits between plain white flour and wholegrain flour. It is commonly labelled T650 or T1050 and contains more fibre, minerals and nutrients than white flour, while still offering good baking performance. It is suitable for baking bread, mixed-grain baked goods, as well as pasta and pizza dough. The resulting baked goods have a more pronounced flavour and a darker crumb compared to those made with standard plain flour. It is popular among home bakers looking for a balance between nutritional value and the practical baking properties of flour.

Wheat semolina is a coarsely ground product made from the endosperm of wheat, obtained during the milling process. It has a finely granular texture and a light cream colour. In the kitchen, it is used to prepare porridges, dumplings and gnocchi, as well as desserts such as semolina pudding with butter and sugar or baked semolina casseroles. It also serves as a thickener for soups and sauces. In Italian cuisine, known as semolina, it is used for making pasta and pizza dough. It is easily digestible and suitable for children or during recovery from illness. It contains gluten and is therefore not suitable for people with coeliac disease.

Whey is the liquid component of milk that separates during the production of cheese or cottage cheese. It is a yellowish, mildly acidic liquid rich in proteins (particularly lactalbumin and lactoglobulin), lactose, B vitamins, and minerals. There are two main types, sweet whey from rennet-coagulated cheeses and acid whey from cottage cheese production. In the kitchen, it is used in bread and pancake batters, soups, smoothies, or marinades. In sports nutrition, it is a popular raw material for whey protein supplements.

Whipped cream is a dairy product sold most commonly in aerosol cans or tubs as a ready-made sweet foam. Unlike whipping cream, it is ready to use immediately, simply press the nozzle or scoop with a spoon. It has a light, airy texture and sweet taste. It is used as a topping for hot chocolate, coffee, ice cream sundaes, pancakes, waffles, fruit salads and desserts. Homemade whipped cream is prepared by whisking whipping cream with sugar until stiff peaks form. Commercially produced spray cans also contain nitrous oxide as a propellant.

Whipped cream stabilizer is an additive that helps maintain whipped cream in a firm and stable form for an extended period of time. Its main ingredient is typically modified starch or sugar combined with stabilizing agents. It is added to cream before or during whipping. The result is a firmer, glossier whipped cream that holds its shape and does not weep or collapse even at room temperature. It is especially useful in patisserie and for decorating cakes, pastries, and desserts. It is available in powder or liquid form. Alternatively, whipped cream can be stabilized by adding mascarpone or cream cheese.

Whipping cream is a full-fat dairy product with a fat content of typically 33-40%. Its high fat content allows it to be whipped into a firm foam, which is used as a topping for desserts, cakes, pancakes, or coffee. It is also ideal for sweet creams, ice creams, and mousses. Unlike cooking cream, it is not designed for heat treatment, it may curdle when boiled. Before whipping, it should be well chilled, ideally overnight in the refrigerator. It whips best in a chilled bowl using an electric mixer.

Whisky is a distilled alcoholic spirit made from fermented grain, most commonly barley, corn, rye or wheat. It matures in wooden barrels, where it develops its characteristic colour and complex flavour with notes of vanilla, caramel, fruit or smoke. In the kitchen, whisky is used as an aromatic ingredient in sauces, marinades, desserts and soups. Scotch whisky lends a smoky character, while Irish whiskey or American bourbon offers a sweeter profile. It is added to mushroom sauces for steak, fruit cakes, crème brûlée or Irish coffee. The alcohol mostly evaporates during cooking, leaving behind only a rich aromatic trace.

White Aceto Balsamico is an Italian vinegar originating from the Modena region, produced from white grape varieties, most commonly Trebbiano. Unlike dark balsamic vinegar, it undergoes a shorter ageing process and is not subjected to caramelisation, which allows it to retain its pale colour and a fresh, fruity sweet-and-sour flavour. In the kitchen, it is excellent in dressings, marinades, light sauces, and drizzled over fruit or desserts. Because it does not stain food, it is ideal in dishes where visual presentation matters. Compared to classic balsamic vinegar, its flavour is more delicate and subtle.

White asparagus is a premium spring vegetable grown underground or under covers that block sunlight, preventing it from turning green. It has a delicate, mildly bitter flavour and a tender, juicy texture. In the kitchen, it is most often boiled or steamed and served with hollandaise sauce, clarified butter, ham or eggs. It is a prized ingredient in German, French and Belgian cuisines. The white asparagus season typically runs from April to June. It contains folate, vitamin C and potassium. Before cooking, the tough stalks should be peeled and the woody ends snapped off.

White asparagus in brine is a pre-cooked canned vegetable that offers a convenient alternative to fresh asparagus throughout the year. White asparagus is grown without exposure to sunlight, which keeps it pale in colour and gives it a tender, mildly sweet flavour without bitterness. Preserved in brine, it is ready to use straight away, simply drain and rinse. It works well in salads, as a side dish for meat, in hot and cold dishes, or as part of starters. Compared to fresh asparagus it is less crisp, but fully retains its characteristic aroma. The brine can also be used as a base for sauces or soups.

White beans encompass several varieties including cannellini, navy beans, and large butter beans. They have a mild, creamy flavor and develop a pleasantly smooth texture when cooked. They are a cornerstone of Tuscan and Mediterranean cuisine, used in soups, stews, salads, and spreads. Classic examples include Tuscan bean soup ribollita and beans baked with tomatoes and sage. White beans excel at absorbing flavors from spices and sauces, making them incredibly versatile. They are an excellent source of plant-based protein, dietary fiber, iron, and magnesium.