PRODUCTS AND BRANDS THAT I USE FOR BAKING

As someone who spends a lot of time in the kitchen testing and perfecting recipes, I’ve come to realise that the quality of ingredients can make a world of difference in baking. From flours and sugars to chocolates and leavening agents, the brands I choose aren’t just about labels—they’re about consistency, taste, and trust. In this post, I’m sharing a list of baking ingredients and brands I personally use in my kitchen—the ones that never let me down and have become staples in my pantry over time. Whether you’re a beginner baker or looking to upgrade your baking essentials, I hope this helps you find products that work just as well for you as they have for me.

CHOCOLATES

When it comes to chocolate, I like to keep both couverture and compound varieties in my pantry because each has its own special place in my baking journey. Couverture chocolate is rich, smooth, and made with real cocoa butter—perfect for ganache, truffles, and anything where the taste and texture of chocolate really shine. It melts beautifully and gives that glossy, luxurious finish. On the other hand, compound chocolate is more practical for quick fixes—ideal for coating, drizzling, or recipes where tempering isn’t needed. It’s easier to work with and still gives great results. I use both, depending on the need, and having that flexibility has really helped me create desserts that are both delicious and efficient to make.

Here is a list of chocolates that I use

1. CALLEBAUT DARK CHOCOLATE
2. CALLEBAUT MILK CHOCOLATE
3. VANHOUTEN DARK SEMI SWEET COMPOUND
4. VANHOUTEN MILK CHOCOLATE
5. VAN LEER WHITE COMPOUND

For cocoa powder, I used the following:

1. HERSHEYS COCOA POWDER
2. VANHOUTEN COCOA POWDER

DAIRY PRODUCTS

Dairy plays a key role in baking, and I always make sure to use good quality, fresh dairy products for the best results. From rich, full-fat milk and cream that add moisture and softness, to salted butter that brings out deep flavor and tender texture—each one contributes in its own way. I also rely heavily on home-made curd/yogurt and paneer for eggless bakes and healthier alternatives, especially in Indian-style desserts.

Using reliable brands ensures consistency, and over time, I’ve come to trust a few that always deliver in terms of taste, freshness, and performance.

Here is a list of dairy products that I use

1. AMUL BUTTER
2. DLECTA FRESH CREAM
3. AMUL FRESH CREAM
4. DLECTA MASCARPONE CHEESE
5. PARAS GHEE
6. TWO BROTHERS GHEE
7. NESTLE CONDENSED MILK
8. DLECTA WHIPPING CREAM
9. BAKERS VILLE WHIPPING CREAM
10. RICH WHIPPING CREAM
11. AMUL MILK
12. NESTLE MILK
13. DLECTA CREAM CHEESE

SWEETENERS

Sweeteners are at the heart of every dessert, and I love experimenting with a variety to suit both taste and health preferences. While classic options like jaggery powder, raw sugar, and honey are my go-tos for more wholesome bakes, I still use regular white sugar when the recipe truly needs that clean, crisp sweetness. Each sweetener brings its own flavor and texture—jaggery adds warmth and richness, honey gives moisture, and brown sugar lends a lovely chewiness. Choosing the right one can really elevate a bake, and I often switch things up depending on the dessert I’m creating.

Here is a list of sweeteners that I use

1. UTTAM CASTER SUGAR
2. UTTAM BROWN SUGAR
3. ORGANIC TATTVA BROWN SUGAR
4. UTTAM ICING SUGAR
5. DHAMPUR DESI KHAND
6. ORGANIC INDIA JAGGERY
7. ORGANIC TATTVA JAGGERY
8. ORGANIC INDIA HONEY

FLOURS

Flour is the foundation of most baked goods, and over time, I’ve learned just how much of a difference the type of flour makes. While all-purpose flour remains a reliable staple for cakes, cookies, and everyday bakes, I often turn to whole wheat flour when I want a nuttier flavor and a more wholesome twist. For gluten-free and healthier bakes, I love experimenting with alternatives like almond flour, ragi (finger millet), and oat flour—each adding its own unique texture and nutrition profile. Choosing the right flour isn’t just about health; it’s about finding the perfect balance between structure, softness, and flavor, depending on what I’m baking.

Here is a list of flours that I use

1. RAJDHANI ALL PURPOSE FLOUR
2. AHAAR ALL PURPOSE FLOUR
3. AASHIRVAAD WHOLEWHEAT FLOUR
4. 24 MANTRA ORGANIC RAGI FLOUR
5. WHOLE FARM JOWAR FLOUR
6. ORGANIC SOUL AMARANTH FLOUR
7. URBAN PLATTER GLUTINOUS RICE FLOUR
8. YOGA BAR ROLLED OATS

OTHER MISCELLANEOUS PRODUCTS

Apart from the core ingredients, there are a bunch of miscellaneous baking essentials that I always keep stocked because they quietly do the heavy lifting in so many recipes. Things like baking powder, baking soda, vanilla extract, and cornflour may seem basic, but they play crucial roles in texture, rise, and flavor. I also like using salt to balance sweetness and bring out deeper notes in chocolate-based bakes. These may not be the stars of the show, but without them, many recipes just wouldn’t work the same—and over time, I’ve learned to value their quiet magic.

Here is the list for other products

1. SPRIG VANILLA EXTRACT
2. WEIKFIELD BAKING POWDER
3. WEIKFIELD BAKING SODA
4. DAVIDOFF COFFEE
5. SELECT AISLE INSTANT DRY YEAST
6. PURAMATE YEAST
7. PURAMATE AGAR AGAR
8. WEIKFIELD CORNFLOUR
9. WEIKFIELD CUSTARD POWDER
10. BROWN AND POLSEN CUSTARD POWDER
11. CONFECT SPRINKLES
12. CHEFMASTER FOOD COLOUR
13. MAGIC COLOURS FOOD COLOUR
14. FORTUNE SUNFLOWER OIL
15. MCVITIES DIGESTIVE BISCUIT
16. AMUL PEANUT BUTTER
17. PINTOLA PEANUT BUTTER