Dr. Oetker Baking Reviews 

Just spend 4 hours making my usual Victoria sponges, never used Dr Oetka vanilla extract before, and will never again, there is little or no vanilla in this, it's full of glucose sugar and sugar syrup.....therefor my cakes did not rise and came out like biscuits! Never again, bakers beware. Plus it was nearly £5 ....and that's down the drain!

I was so dissapointed when dr oetker stopped doing the thin base pizza with ndua. That was the only pizza i enjoyed. So when i heard there was going to be a new one.:the suprema which had ndua on it i couldnt wait. Unfortunately after i eventually found it an tried it, i really disliked it. So much so im afraid i wont be buying any more. Such a let down.

I usually do not follow advice on pizzas whereby they suggest you cook them directly on oven shelf.
I thought this time I would give it a try. I ended up with a pizza falling half through wire oven shelf, a lot of gungey drips on wire and the bottom of oven covered with pineapple pieces.

Nice and tasty pizza with a not too dry base. I add pineapple or peppers to mine depending on my mood. Nice 😊

I've used their extra dark cooking chocolate for years. I could just about live with them shrinking the bar, but the quality now is just appalling. You are supposed to be able to break the chocolate into pieces and then melt it for baking - this is now impossible. It is rock hard. It also doesn't smell very nice. In order to cover my bake yesterday I had to slam it multiple times with a rolling pin and even then it didn't get all the pieces small enough - come on, do your testing properly Dr Oetker, this is not fit for purpose!!

Sad to see recently that they have become a shrinkflation company. Went to buy some of their cooking chocolate, usually 150g as per lots of recipe requirements, only to find they have been reduced to 100g for the same price. Shame on you Dr Oetker. I will now avoid your products!