Caution! These baking dangers can endanger your health!

Caution! These baking dangers can endanger your health!

Norditalien, Italien - The temptation is great: when baking baking, the seductive scent of fresh dough penetrates through the kitchen. But don't let yourself be blinded - snacking is a risk! As OE24 can report raw biscuit dough and its ingredients such as flour and eggs Bergen.

Raw flour in particular is a dangerous trap. Even if it looks harmless at first glance, it poses potential pathogens such as the dreaded E. coli bacterium, which can lead to severe gastrointestinal diseases. Only eat the dough when it is baked, because heat kill the dangerous bacteria. Also make sure to avoid raw eggs or instead use pasteurized eggs or other alternatives. Because raw yeast and baking powder can also lead to flatulence and stomach problems, such as fraufritzsche notes.

healthy alternatives

But the joy of delicious biscuit dough doesn't have to be lost! There are now edible biscuits that have been specially made in such a way that they can be eaten raw without hesitation. These products use pasteurized flour or are heat -treated to kill harmful germs. If you prefer to put your hand yourself, you can heat flour in the oven for a few minutes before processing. This simple method ensures that the delicacies can also be enjoyed without health risks.

The traditional dough is also the flour-egg dough, which is mainly used for pasta such as ravioli and tortellini. This smooth dough is characterized by its golden color and its intense taste and is widespread in northern Italy. If you want to make pasta yourself, it helps to use flour type 00 and make sure that the dough is kneaded properly. The correct preparation is important so that the pasta becomes nice and silky.