In-The-Raw / Baking

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Buttermilk Powder


Our Australian buttermilk powder is your secret ingredient to add silky and luxurious creaminess to your baking recipes like muffins, pancakes and waffles.

Powdered buttermilk is the perfect replacement for liquid buttermilk, as it keeps for longer and can be used as needed without fear of waste.

How to use

Use a ratio of 1 part powder and 8 parts water when reconstituting buttermilk powder, to produce a liquid with the composition of fluid buttermilk.

e.g. Combine 125g of buttermilk powder with 1 litre of water.

Raspberry Freeze-Dried Powder


Unbelievably intense in flavour, our freeze dried berries are fantastic additions to desserts, muesli, or to eat on their own! Whole raspberries are put into a vacuum chamber where all moisture is extracted, leaving behind the berries in the full form. We have then blitzed the berries into a consistent fine powder – which gives you the perfect secret ingredient for adding amazing flavour and colour to your baking and desserts!

Albumen Powder


The secret ingredient to your baking, this egg white powder (‘albumen’) is made from quality eggs. Use in place of fresh egg whites.

How do I reconstitute and use the egg white?

One part by weight of Egg White Powder to seven parts by weight of water. Determine the amount of water required, then add the powder to the water while mixing. Whisk or beat to desired consistency. Refrigerate any reconstituted Egg White Powder between 0 deg C and 4 deg C and use within 24 hours.

Lemon Whole Dried Powder


What intense, amazing form of the humble lemon. This is created by drying the entire lemon then “blitzing” to a powder. We use to create a wonderful flavour to our Bircher Muesli – soaking our Bircher overnight with milk or juice allows the lemon to infuse the entire blend in combination and balance of figs, oats and barberries. Sensational!

Lemon Powder can be used in many recipes savoury and sweet where a punch of lemon is required.

Dutched Cocoa Powder


Dutch process cocoa is a smooth and mellow flavour compared to natural cocoa. Since Dutch process cocoa isn’t acidic, it doesn’t react with alkaline leaveners like baking soda to produce carbon dioxide. Using Dutched cocoa powder will result in a richer and deeper “chocolate” flavor in your baking.

Honeycomb Sprinkles


Crafted with real Blue Mountains honey – a spectacular and wicked ice-cream topper. We love to drench our honeycomb in Belgian Chocolate.

  • Sprinkle over icecream
  • Use to top cakes or muffins with colour and texture
  • Add to homemade cookies

Orange Whole Dried Powder


Ground from only 100% Queensland-grown oranges, our Orange Powder is perfect to substitute fresh orange rind, great in baking muffins and cakes, or to use for seafood crumbing.

Plain Wheat Flour


Premium wheat flour that is versatile enough for all your baking needs. Our wheat flour is finely ground to give you the softest and fluffiest baking results!

Chocolate Rainbow Sprinkles


Add a dash of rainbow colour to your baking. Made with all-natural colours and flavours.

Gluten Free SR Flour


Our Gluten Free Flour will help you bring the best qualities of traditional baking recipes to those intolerant to gluten.

This product has been developed with similar functional properties to wheat flour to ensure ease of use in your everyday baking.