The right flour for every baked good

405, 550 or 1050? There is the right flour for every baked good

Do you actually know what the type on the flour packaging means? The type indicates the degree of grinding and therefore the mineral content of the flour. Wheat flour with type 405 contains 405 mg of minerals per 100 g. The higher the type, the more minerals the product contains. Wholemeal flours do not have a type designation, as the entire grain is milled and wholemeal flours therefore contain all the components of the grain.

via Anna-Lisa

09/26/2017, 13:19

Fünf Holzlöffel mit fünf verschiedenen Sorten Mehl — Which flour is suitable for which baked goods?

Wheat flour type 405
Wheat flour type 405 is ideal for classic "sweet sins" such as cookies and cakes. It has the optimum composition to make the baked goods nice and light and fluffy.

Type 550 and 1050
... are ideal for bread rolls, breads and savory pastries. Homemade spaetzle is best made with very fine-grained spaetzle flour.

Spelt flour
Spelt flour is considered healthier than wheat flour and is said to have a more positive effect on the metabolism. As spelt flour is also available as white flour, e.g. with the grinding grades 630 and 1050, you can use it for baking in the same way as wheat flour. Spelt flour makes pizza dough nice and crispy, for example, and gives pancakes a particularly nutty flavor, which is also very popular with children.

Rye flour
Baked goods made from rye flour have a strong, spicy taste. As rye is low in the gluten protein, doughs need sourdough to loosen them. As a rule of thumb: the higher the type number, the more liquid the dough needs.

Coconut flour
... is a good alternative if you want to cut down on carbohydrates when baking.