I like going to supermarkets to discover all kinds of things. Since baking bread is my new hobby, I have tried to understand different types of flour here in Switzerland as the flour types and grading varies from country to country. One day I found a pack called PAIDOL in the flour column, I asked my Swiss friend and even she does not know what it is. There is not much information too in the internet so I thought this may be interesting to those who loves cooking or baking and you may find it in food specialty shop in your own country?
From its own website, I found some background and attempted to translate to English.
- Paidol has more than 100 years, a traditional, proven Aids for shrewd cooks and chefs.
- Paidol is a kind of durum wheat semolina very fine allowing the dough to better lift.
- Paidol is not only a kitchen classics, but also high nutritional. It is, as in ancient times, with success in the small children’s nutrition as well as diet and Light foods. Paidol is also an ideal food as basis for small babies.
- Thanks to the special composition, Paidol is a kitchen helper, it can bind to all kinds of loose dough loosely. Paidol binds soups and sauces, creams, puddings and desserts and loosens Knöpfli, homemade noodles, Soufflés, Purées, omelets.
- Paidol consists mainly of Swiss-wheat semolina, the strength also consists valuable addition to protein and fatty substances. Beigemischt is Hirsegriess, an important building material for bone and hair growth, and wheat germ with valuable vitamins and trace elements.
I found a vintage version of Paidol’s recipe book dated in 1924 written in German.
Here is the current pdf version of the paidol-recipes found in its website but only in French or German.
Here is my yogurt bread with oatmeal & Paidol, please follow link.