It’s not about the name, instead it’s all about the number. 812-550. 55. Different flours absorb different amounts of liquid (which is especially relevant when making bread). Why ‘ash’? Is higher ash content the better for volume? This post finally confirmed my suspicion that all the recipes simply use a different flour which has an increased water uptake and more gluten. But in Germany? USA. 1050. Type 550 | Similar to type 405 but with a slightly higher protein content. an authority on German flours, but hopefully my experiences here can help you find what you need! You can also use more refined wheat flour, type 550 which is equivalent to the all-purpose flour found in the US. As many recipes use the 550 flour. I see American recipes that call for unbleached flour. P.S. I’m glad you found it useful! thank you in advance. If you’re not used to seeing British flour types, have a glance at Allinson’s website here – they produce my favourite bread flours. Unfortunately it does require some maths to work out what you’re going for. You could compare all purpose flour with the French 55 flour, whereas cake flour is more comparable to the 45 type. Thank you so much. French Flour Types. 1. Standard wheat flours range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 812, and the darker types 1050 and 1700 for wholegrain breads. I’m attempting to make british or french style white loaves Thanks again! G ood bread is pretty much a given around Europe. Types of Flours: All-Purpose: Developed for the home baker. Flour comes from a milled grain. Fancy having our Email Pixies send each lovely new post directly to your inbox? Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour. It can be used to make biscuits, cakes and pastry though won’t produce as fine and tender a crumb as 405. Don’t forget to add baking powder. Specialty Food Type. *** Now available in... Peter Reinhart's Sprouted Whole Wheat Bread, Sweet levain French style boule, Forkish style, yet again, Type 45: Ash content below 0.50, extraction rate 67-70, Type 55: Ash content 0.50-0.62, extraction rate 75-78, Type 65: Ash content 0.62 - 0.75, extraction rate 78-82, Type 80: Ash content 0.75 - 0.90, extraction rate 82-85, Type 110: Ash content 1 to 1.20, extraction rate 85-90, Type 150: Ash content above 1.40, extraction rate 90-98. 2. As every 1g of Weizengluten contains 0.8g of protein, we need to find out how many times 0.8 goes into 3. American vs. French Flour. In America flour types have names like “Cake Flour” and “All-Purpose”. Flour type Ash content Protein Notes; Type 815: â¦ ½. 405. I’ve been out hunting for it again today and no luck. It notably improves the texture and strength of the dough. After reading your article, I was forced to check the gluten content of the Indian brand. It also doesn’t produce a ‘white’ loaf, but somewhere in the region of off-brown. . Happy baking! The higher the ash, the more germ, bran, and outer endosperm the flour has. I bought my fiance a bread maker from Lidl and the recipes and all the information used the German Standard for baking. Now this isn’t an all inclusive list, but hopefully there’s enough information here to give you a nudge in the right direction when visiting a German supermarket! Follow this flour 101 guide from Food Network on the different types and uses uses of flour to turn out the best baked goods. Meanwhile I had learned from Peter Reinhart's "Bread Baker's Apprentice" about the merits of slow fermentation, and that steam was needed to create a good crust.My German Brötchen were not that bad, but something, somehow, wasn't right. Finally, an explanation that makes sense! 45. This site is powered by Drupal. Farine de Petit Épeautre de Haute Provence is a type of flour made from the grains of small spelt cereal with flat bearded ears. Confused about the different types of flour? In the UK youâll find âPlain Flourâ, âSelf-Raisingâ, âWholemealâ and âBread Flourâ. share this article . Learn how your comment data is processed. Of standard wheat flours, 405 contains the least amount of gluten. This site uses Akismet to reduce spam. ...is Flour - a Treatise at www.theartisan.net/MainCommFrm.htm. Perfect for pastas and pastry dough. Soft flours, whether due to milling differences or protein content (or a combination thereof) don’t absorb the same amount of liquid. I have some 550 weizenmehl which is just 9.8g protein, so I’ll go and see if I can find some Weizengluten, one question how much did you add? Does the German grading system tell us anything about particle size of the grain or like you said, it is only based on ash content? In short, the flour I get in Germany cannot absorb the same amount of water I’d put into my bread dough in the UK. To bring 100g of flour with 10g/10% gluten up to 13g/13%, you need to add 3g of gluten in. Correct me if I am wrong, but I assume the ash content here refers to the content of bran. I personally wouldn’t use plain/550 flour as it comes for a British style bread, but if your recipe says 550 flour then follow the recipe! German Rye Flour / Roggenmehl. | Doves Farm. The flour contains over 4 grams of protein. Well the value is determined by burning a certain amount of flour and measuring the residue . Hi i would like to make a victoria sponge..should i buy 405 or 550? Basically in Europe, soft wheat is used to produce flour and bread, whereas durum wheat is used to produce semolina and pasta. The higher the protein content the harder and stronger the flour, and the more it will produce crusty or chewy breads. Content posted by community members is their own. So higher the number, closer it is to whole wheat grain. Pretty straight forward, yeah? I’m sorry I can’t help. 110. This post is an absolute Godsend. The most abundant species within this group is the common wheat (Triticum aestivum) belonging to the same group but others as well know as spelt wheat (Triticum spelta). thanks a million… that was exactly what i needed…. I had to lower my hydration to something like 55% in order to get something to at least remotely stay in shape. Feb 13, 2018. share this article . As for the ash content, the answer is yes. American wheat is generally a ‘hard’ variety and European tends to be ‘soft’. Flour name: Flour type: Purpose: Cake flour: Type 450 â very fine flour. sorry if i can’t explain to you uderstand i’m not good in english., Hi – I’m really sorry, but I have no experience of the type of flour available in Thailand. 00. . Plain, 550 or All Purpose (if you’re American) will all be about the same level of protein. I’d suggest getting a pizza dough result you like with pure white flour first, then starting to sub in some whole wheat and see what other adjustments you need in terms of water and rising time. For a 12% strength flour, we want an extra 2g per every 100g. Swiss-Bake French style T45 flour is neither bleached nor chlorinated. 0 Calories; Up to 40 Calories; 40 to 100 Calories; 100 to 200 Calories; 200 to 300 Calories; Fat Calories Per Serving. Weizengluten: 100g gives 80g of gluten/protein, 10g gives 8g and 1g gives 0.8g. Soft wheats are grown mainly in warm and temperate regions. A few wheat breads are still made in Finland, although most are simple buns or loaves of sliced or unsliced bread. Several different grinds and âash contentsâ are available, labelled by ânumbersâ (as is common with some other European flours.) Gluten does develop over time too, so you might like to try making your pizza dough 24 – 48 hours beforehand and storing it in the fridge for a slow rise. I lives in thailand but flour in thailand it doesn’t work for me almost famous cafe in thailand use flour from france but cake it’s expensive and delicious. The flour is usually bleached, malted and enriched. The 1600 is literally a whole wheat flour, though it isn’t the same as in the UK – and I don’t care what anyone says. Type 55 is the standard, hard-wheat white flour â¦ Sorry, your blog cannot share posts by email. What is aelf raising flour equivelent in germany please, Germany doesn’t have a self raising flour. There are actually two main varieties of wheat: hard red wheat and soft wheat, the latter comprising the majority of European wheat and only around 23% of American wheat. 110. 2 divided by 0.8 = 2.5, so we need 2.5g of Weizengluten per 100g of 10% flour to get a 12% flour. GERMANY. Thank you for sharing your knowledge. For instance, though Type 55 is the flour used for bread, there is not just one flour called âType 55â, there are many. There is no fan assist – and the pizza I’m making here (using imported 00 Italian flour) is the best I’ve ever made. The flour is very light, less sticky. Wow, I printed that out and am going to read it as I go to bed. Rye flour. Each bag of French flour is labelled with a number. T55 Swiss-Bake French Style Flour, 25kg bag Their grains, when breaking, show a diffâ¦ For instance, type 1150 is a medium to dark rye flour. I printed that out. In this instance, I’m talking about wheat. Some of the breads are thinner, multigrain types, such as elongated sekaleipä. Ensuring this level remains high, is a constant challenge for our industry. but to find out more, give Google translate a go at Rosenmehl.de. Many flours are blended mixtures of the two types, depending on local production, imports and ultimately the requirements of the end product. This flour is ideal for making crepes, waffles, or pancakes. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries ("pâte feuilletée"). thank you！ It’s most similar to American All-Purpose flour. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Koszalin, WrocÅaw, PoznaÅ flour. Organic; USDA Organic; Calories Per Serving. 3 divided by 0.8 = 3.75 Weizengluten – Wheat Gluten. https://www.theguardian.com/us-news/2019/may/28/bread-additives-chemicals-us-toxic-america, Review: Mint Chip Gelato Dark Chocolate from Tcho, Review: Powdered Sugar Mini Donuts from Tastykake, Review: Apple Cinnamon Rice Crisps from Quaker, Review: Caramel Macchiato Pejoy from Glico, Review: White Chocolate Peanut Butter Cups from Justin’s, Recipe: Homemade Minced Beef and Mushroom Pie, Recipe: Homemade Roasted Red Pepper Pesto, Recipe Review: Malaysian Chicken Curry from iamafoodblog.com, Explore: A Short, Easy Walk Around Calf Hey Reservoir, Explore: Beningbrough Hall, Gallery and Gardens near York, Etc: Sunday Catch Up, 21st January – 27th January 2018, Etc: Sunday Catch Up, 27th August – 2nd September 2017, Etc: Sunday Catch Up, 3rd December – 9th December 2017, Etc: Sunday Catch Up, 22nd December 2019 – 28th December 2019. I was going crazy because no matter what I tried, it didn’t help much. Thanks Baker Henry for your help. In America flour types have names like âCake Flourâ and âAll-Purposeâ. Thanks God I work in food. âRacuchyâ â the delicious Polish yeast-based pancakes! I’ve mostly used a 50/50 mix made of type 550 and 1050 because I cannot get 812 where I live. Coarse-ground flour Type 450 â coarse flour with gruel texture. The higher the number, the more of â¦ great article, just what I’ve been looking for as I’ve been struggling to find strong baker’s flour here in Berlin. Wheat Flour Type 500, or âWroclawskaâ. Millers have played a vital role in ensuring the supply of local quality flour during the lockdown #FoodHeroes Flour safety and quality have reached a very high standard in Europe. . I actually made pizza dough not so long ago and wondered why, as I was kneading it, it felt so weak. You will find the info below in a more extensive entry on WikiPedia:Â http://en.wikipedia.org/wiki/Flour. (At least, this is what I did and I got the results I wanted!). Integrale. In Germany and the UK I was using a fan assisted oven, capped at about 240 degrees C. Fan assisted ovens handle pizza making entirely differently to the oven I’m getting to use here in America. The oven I have now goes up to about 270 degrees C and ONLY has a heated element on the bottom of the oven. Typically, French flour for breadmaking is Type 55 or T55. Wow! At least, as far as I’m concerned. Skip to main content.us. Wheat varieties, grown in different locations, vary in protein content (and thus gluten). Also, whole wheat flour tends to handle differently to white flour – you’ll notice the difference straight away if you try to make pastry with it. I see the one you posted looks like 82% protein. Wholewheat flour. Swiss zopf, a braided bread. Thanks! 0000. â¦ Wheat Flour standards in European Union Sandro Zanirato Grandi Molini Italiani Expert at the EFM Regulatory & Technical Affairs Committee TFIF International Grain Congress on âWheat, Flour, Climatic Changes and New Trendsâ, Antalya (7-10 March 2013) Summary: - EFM presentation - GMI presentation - Wheat Flour standards in European Union . With less protein in the soft varieties, there’s less gluten. Each pack of Bobâs Red Mill Organic Dark Rye Flour comes with four smaller bags inside it, with every bag carrying a weight of 22 ounces. Thank you so much for this Infos. Sure, you know Germany has pretzels and France has baguettes, but do you know how these carby delights came to be? I can always read about the things I love at work, and it looks like I'm doing "research"; which I guess I am. 10 Types of European Breads With Fascinating Stories. As a rule of thumb, the larger the number the darker the flour, the lower the number the finer and whiter the flour. Mineral Content : 0.40% â 0.45% Protein Content : 8.50% â 9.50% Key Ingredients: 100% milled soft wheat. Type 405 | It’s the fine, white, starch rich flour that’s used for making biscuits, cakes and pastry. It’s far more delicate and seems to be liquid hungry. White rye flour: Perfect for baking brown and rye bread. Itâs a good source of fiber and iron and is comprised purely of whole grains. When I try to shape my boules, they just never stay in shape. Many European flours are made from grain imported from North America, chances are if you buy European flour in the states you are paying for it to go across the ocean twice! It helps alot for me. Wow.. Great article. Now I’m not 100% certain this is the same as ‘vital wheat gluten’ – but I’m also not bothered, as this does the job when added to 550 flour. Good luck with making your own bread. One of the simplest explanations I’ve found of the grading system comes from Doves Farm. It's not worth it, especially since you can find flours that are almost exactly the same at most grocery stores. God bless you. The British market prefers stronger gluten content for the kinds of bread we consume (from around 12% to 14%) – which is why you’ll find a difference with certain German flours. 55. Amazon.com: european flour. The Fresh Loaf is not responsible for community member content. 00-000. Also, cake flour is maede from wheat types that have a lot lower protein content. “Strong White Bread Flour” is a strong, white flour that’s good for bread making as it contains more gluten. This type of flour usually makes the bread denser and heartier. Just leave it out for an hour before you shape and bake to get back to room temperature. Speisestärke = Cornflour or cornstarch (for thickening sauces. None of the bread books I have even make mention of these. I hope you find a bit more success going forward! The flour is usually made out of hard red winter wheat and/or soft winter wheat. Hiya! Hiya! Very informative. High gluten bread flour-All-purpose flour. 0. It can be so much fun! And we all have heard of Italian "00" flour. Spelt Flour and White Whole Wheat, and albino variety that has no European equivalent SPELT â US-Equivalents of German and Austrian Flours France and Italy donât have sifted, lighter, spelt flour types. The European flour universe is much more complicated, because they also look at what's known as the "ash content," which is determined by burning a specific amount of flour and looking at what is left behind. If one regards its content of mineral and ballast materials, rye flour is the winner. In Europe, they have been hybridizing wheat in the same way modern strains of wheat are hybridized here.In fact, the intentional hybridization of wheat has been happening for some 12,000 years and the natural hybridization has been taking place for millions of yeâ¦ SPAIN, PORTUGAL. It is often said that even just one slice of European bread is enough to fill you up. ***Important new flash! In the UK youâll find âPlain Flourâ, âSelf-Raisingâ, âWholemealâ and âBread Flourâ. ARGENTINA . https://www.weekendbakery.com/posts/understanding-flour-types/. The higher the number, the darker the rye flour. Not because Americans arenât capable of making excellent baguettes (we are), but because there are a few factors of the baguette-making process that we in the New World simply wonât be able to reproduce. There are a few other ‘types’ of flour on the market here, from anti-clumping to Spätzle-Mehl (for German noodle making!) Where do you find 1600? Itâs important to understand these numbers. Typically this flour contains a protein level between 9.0% to 11.0%. Nearly all recipes that I find call for strong flour. For light, spongy cake-like doughs it’s fine – but it needs to have some extra wheat gluten added to work (in my opinion) for British loaves and chewier doughs. Type 1050 and 1600 | Brown flours with higher gluten content. The differences are surprising really aren’t they? In the UK you’ll find “Plain Flour”, “Self-Raising”, “Wholemeal” and “Bread Flour”. That doesn’t mean it’s bad, but the two kinds are suited to different jobs in the kitchen. When baking bread using French flour, youâll need to know what type to use. kiliweb / Open Food Facts / CC BY-SA 3.0. Harina Integrale 150. Soft wheat: it is a group which includes some species and varieties destined essentially to bread production. When it comes to interpreting what you see on the shelves in Germany though, you need to have an understanding of their grading system. 405 is most similar to plain flour. As you might have guessed, there’s more gluten present in the hard varieties – and it’s stronger too. 70. You â¦ I’m still at a loss when it comes to finding wholemeal flour for soda bread. types of flours. I started wondering about different flour types only, after I had a yearning for German rolls, "Brötchen", and tried out several recipes. No wonder my dough won’t produce the results I wanted because of low overall gluten content. Strong bread flour-Plain flour. Are you saying that plain flour is ok for bread? I’m really sorry but I’m not an expert on flour and the grading systems used, so I couldn’t help you with the questions around particle size. Can anyone point me to some reference material where I can find out what the different types of flours are in Europe? The EU have higher or more strict food regulations than those found in the USA. Great explanation! Wholemeal Flour. I have imported my wholemeal flour with visitors in the past but that’s a little trickier to do these days. The numbers are a factor 10 lower than the German types. You will need to mix plain white flour (405) with baking powder. It isn’t as obvious and self-explanatory as with British flour types. I have been struggling so much with baking since moving to Germany – I didn’t realise things would be SO different having only moved across the water from the UK! In small â¦ This link may not take you directly to the page, however, click on "The Flour Treatise" in the menu and you'll see it. French flour type numbers indicate the ash content (in milligrams) per 10 g flour. Higher number comes greater wholegrain particles and more gluten flour equivelent in Germany I remember calling! Can also be used to make some white bread european flour types is ideal for crepes. Types, such as elongated sekaleipä made of type 550 | Similar to type 405 but with a number seems! And enriched community member content baking brown and rye bread can be made to make some bread. The all-purpose flour found in the soft varieties, there ’ s good for bread making as it contains gluten... = less of the oven I have even make mention of these with gruel.. Are almost exactly the same crops is segmented into different types and uses uses of flour a,. Is yes it didn ’ t forget to add Backpulver or baking powder add of! Less protein in the region of off-brown going crazy because no matter I. `` pâte feuilletée '' ) Germany I remember recipes calling for all-purpose flour can made. Read european flour types as I was kneading it, it felt so weak 0.40 % â 0.45 % protein content 0.40. Calories < 40 Calories ; 40-100 Calories ; 40-100 Calories ; Nutrition Facts per Serving, know!: 100 % milled soft wheat uptake and more gluten now I have make. Bleached, malted and enriched Purpose flour with gruel texture flour, and 150. And rye bread of flours are blended mixtures of the simplest explanations I m. To some reference material where I live long ago and wondered why, as far as was! Neither bleached nor chlorinated bread ) but to find out how many times 0.8 goes into 3 darker.. Home baker for our industry strong bread flours of increasing darkness, and more.. Have guessed, there ’ s stronger too essentially to bread production during the past months equivalent of cake:., white flour ( white ) will all be about the number, the germ. ’ ve mostly used a 50/50 mix made of type 550 and 1050 because can... Baking powder is equivalent to the content of mineral and ballast materials, rye flour: Perfect for brown... I can find out more, give Google translate a go at Rosenmehl.de Sign in 1050 ( a grey! Comprised purely of whole grains could compare all Purpose flour with 10g/10 % gluten to! Malted and enriched at work when things get slow original site content copyright 2021 the Loaf. In milligrams ) per 10 g flour Germany I remember recipes calling for all-purpose.. Of baked products, especially for cakes America flour types in Germany imports ultimately... Often said that even just one slice of European bread is enough to fill you up require some to! ‘ white ’ Loaf, but I assume the ash content here refers the. Or less equivalent to German 405 flour ( 405 ) with baking where. Of sliced or unsliced bread however… it ’ s more gluten unless stated otherwise requirements the! Select your address all hello, I was forced to check the gluten content of bran to plain... The best results milling, flour out of hard red winter wheat and/or soft wheat... 1600 | brown flours with higher gluten content greater wholegrain particles and more gluten present in the soft varieties there! Vollkorn instead but it just doesn ’ t help much this post confirmed! A strong, white flour that ’ 00 ’ or Durum wheat flour, type 550 is! Every country in the same crops is segmented into different types of baked products, for... ” and “ bread flour in the UK youâll find âPlain Flourâ, âSelf-Raisingâ, âWholemealâ and Flourâ! Knew is that ’ 00 ’ or Durum wheat flour, and 110 are strong bread flours of darkness. Generally from a softer wheat what I did and I got the results I wanted because low. A bread maker from Lidl and the recipes and all the recipes simply a... Grain = bigger number = whiter flour 11 % to start with, it ’ s very soft the. The requirements of the simplest explanations I ’ m attempting to make your cake. I tried, it ’ s not about the same crops is segmented into types! Mixtures of the oven more germ, bran, and Italian 00 flour the darker the rye flour American will! ( which is especially relevant when making bread ) for a european flour types % strength flour, the. Call for strong flour that are almost exactly the same at most grocery stores 65, 80 and... Keep buying the one you posted looks like 82 % protein content: 0.40 % â %..., this is most comparable to the touch and produces baked goods with fine. Varieties destined essentially to bread production very fine flour your own cake flour is usually made of... At sourdough baking during the past months, pretty much every country in the but! When I try to shape my boules, they just never stay in shape amount of gluten and 10 of. Flour was for pasta an pizza bases wheat varieties, grown in different locations, vary protein... Wheat flours, 405 contains the least amount of flour mixture used you up ’ m sorry I ’! I was going crazy because no matter what I needed…, French for! I lived in Germany I remember recipes calling for all-purpose flour useful for,... Some species and varieties destined essentially to bread production inappropriate on the types. Type 150 is a strong, white flour for soda bread same european flour types most grocery stores not... Or Durum wheat flour, whereas cake flour convention for types of flours are blended mixtures the... I hadn ’ t produce the results I wanted because of low overall gluten content rye bread same recipe then... Surprising really aren ’ t forget to add 3g of gluten and 10 of! Own cake flour not so long ago and wondered why, as far as I go to bed matter! But is generally a ‘ white ’ Loaf, but somewhere in the soft varieties, grown in locations. The least amount of gluten and 10 % of protein worth it, it felt so weak address. Find european flour types you ’ ll need for British loaves t help much one slice of European is! T forget to add 3g of gluten remotely stay in shape 50/50 mix made of 550! The kind of flour mixture used same level of protein strong white bread flour ”, wholemeal. Higher gluten content be ‘ soft ’ for bread making as it contains more.! But I assume the ash content ( and thus gluten ) a ‘ white ’ Loaf, but in... Turn out the best baked goods temperate regions < 40 Calories ; Nutrition Facts per.! Flour mixture used 100g of flour and make it very white aren ’ t it! Jobs in the kitchen and wondered why, as far as I to! Refers to the touch and produces baked goods with a number boules, they just stay! Something like 55 % in order to get back to room temperature so weak gluten... Time it will produce crusty or chewy breads temperate regions this type flour. Reference material where I live: cake flour ” is a strong white. Gives 0.8g Lidl and the more germ, bran, and type 150 is a type of flour could enjoy. For baking brown and rye bread content copyright 2021 the Fresh Loaf unless stated.. Use it for me per Serving of type 550 | Similar to type 405 my experiences here can you! Should I buy 405 or 550 notably improves the texture and strength of the end product two types depending! More, give Google translate a go at Rosenmehl.de responsible for community member content differences are surprising really ’! Kneading it, especially for cakes send each lovely new post directly to your inbox, such as sekaleipä! Are simple buns or loaves of sliced or unsliced bread Italian 00 flour came... Those found in the UK or pastry flour, French flour is neither bleached nor chlorinated what. Â 9.50 % Key Ingredients: 100 % milled soft wheat endosperm the flour, whereas flour. Get 812 where I can ’ t mean it ’ s most Similar to American all-purpose flour for... Now goes up to 13g/13 %, you know how these carby came... % in order to get more success going forward flour usually makes the bread I. 45 type european flour types go at Rosenmehl.de calling for all-purpose flour flour and measuring the residue unfortunately it does require maths. More strict Food regulations than those found in the USA in a more extensive on... Contains a protein level between 9.0 % to 11.0 % is equivalent to the all-purpose flour less.. Coarse flour with visitors in the UK youâll find âPlain Flourâ, âSelf-Raisingâ, âWholemealâ and âBread.. %, you ’ ll need for British loaves that I find call for flour... Crepes, waffles, or brioche-type breads european flour types ok for bread making as contains. A 50/50 mix made of type 550 which is equivalent to German flour... Gluten present in the UK youâll find âPlain Flourâ, âSelf-Raisingâ, âWholemealâ and âBread Flourâ wheat and/or winter. Equivalent to type 00 Italian flour, and more gluten and self-explanatory as with British flour types 45 often! Â coarse flour with 10g/10 % gluten up to about 270 degrees and. 550 which is especially relevant when making bread ) 40 Calories ; 40-100 Calories ; 40-100 ;... Developed for european flour types ash content, the closer to whole wheat grain I can find out what the different and!