Backstube - Zitrus

Backstube - Zitrus, the fresh summer baking blend with lemon, verbena and orange blossom

Backstube Zitrus brings summery freshness to your kitchen. We mix it in our manufactory in Klingenberg am Main. Lemon, lemon myrtle and lemon verbena set the bright, zesty tone, joined by orange and meadowsweet blossoms, mandarin peel, tonka bean, vanilla and a touch of timut pepper. The result is citrus-fresh, floral and fine, made for light bakes that taste of summer.

How to use

Backstube Zitrus is a baking blend for everything light and fruity. Season biscuits, cookies, sponge cakes and yeast pastries with it, stir it into sorbets, creams and quark desserts, or refine stollen and summery patisserie. A pinch also gives panna cotta, yoghurt and fruit salad a citrus-fresh note.

Good to know: The aromas are floral and intense. Start sparingly, about half a teaspoon for a sponge batter, and adjust to taste.

Lemon biscuits in 4 steps

1. Knead 250 g of flour, 125 g of cold butter, 80 g of sugar, one egg and two teaspoons of Backstube Zitrus into a smooth shortcrust pastry.
2. Wrap the dough in film and chill it in the fridge for 30 minutes.
3. Roll out the dough, cut out biscuits and place them on a baking tray lined with baking paper.
4. Bake them at 180 degrees for 10 to 12 minutes until pale yellow and dust them with icing sugar once cooled.

What's in it?

The fresh tone comes from lemon, lemon myrtle and lemon verbena. Green cardamom brings a warm depth, while lavender blossoms and orange blossoms add a floral note. To these come meadowsweet blossoms, mandarin and orange peel, mint, chamomile blossoms, tonka bean, vanilla and a touch of timut pepper.

At a glance

• Fresh citrus baking blend with 16 ingredients
• With lemon, lemon myrtle, verbena and orange blossom
• For biscuits, yeast pastries, stollen, sorbets and creams
• Manufactory quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

From the same Backstube line come the wintry Backstube Winter and the chocolatey Backstube Schoko. For classic baking the Backstubengeheimnis fits, for anything fruity the Apfelzauber. For sweetening and dusting we recommend our cinnamon blossom sugar. You will find more in our baking collection.

Frequently asked questions

What is Backstube Zitrus best suited for?
Backstube Zitrus goes with everything light and fruity. It classically refines biscuits, sponge cakes and yeast pastries, but also tastes good in sorbets, creams, quark desserts and panna cotta. A pinch gives any summer dessert a citrus-fresh note.

What is the difference between Backstube Zitrus and Backstube Winter?
Backstube Zitrus is fresh and citrus-led for light summer bakes, while Backstube Winter is built around cinnamon and warming spices for winter baking. In summer you use Zitrus, at Christmas the Winter.

How do I dose Backstube Zitrus?
Start with half to one teaspoon for a sponge batter or a pinch to refine. The floral aromas are intense, so less is often more. Add more to taste.

Does Backstube Zitrus contain sugar?
No. Backstube Zitrus is a pure spice blend without sugar or additives. You add the sugar yourself when baking according to the recipe.