Interesting facts about cereals and flour

Pure flour for the finest baked goods - the best grain and gentle grinding process

Flour can be obtained from a variety of cereals - including wheat, spelled, rye, oats, rice, millet and wild rice. But also from pseudocereals such as quinoa, amaranth, maize and buckwheat. Not every flour is suitable for every purpose. Make bread only from bread cereals, which include rye flour, wheat flour and spelled flour.

The degree of grinding indicates how much of the outer peripheral layers of the grain is also ground, which contains important minerals and vitamins. The most important nutrients are in the outer dark shell and decrease to the light, inner flour body. That is why dark flour, like rye flour, is also healthier than light flour.

Flour is not just flour - All types and differences of flour at a glance

For the baking and cooking recipe to succeed, it is important to know which flour is best suited for it.

Wheat Flour Type 405 / W 480 finely milled: For all doughs that do not have to swell. Ideal pastries made from baking powder, yeast or choux pastry, sand or sponge cake, thicken sauces, strudel, pancakes or biscuits.

Wheat Flour Type 405 / W 480 coarse: For all doughs that are supposed to swell or rest. Ideal for fluffy doughs such as pot doughs, dumplings, pasta, spaetzle and potato doughs and for flouring cake pans.

Wheat Flour Type 405 / W 480 universal: Can be used for all cooking and baking recipes. Ideal for cakes, fine baked goods, white bread, for thicken sauces and for doughs such as brandy, biscuit, yeast or pastries.

Wheat Flour Type 550 / W 700: Ideal for nutrient-rich bread, cakes, yeast baked goods as well as for pasta, yeast and strudel dough.

Wheat Flour Type 1050 / W 1600: Healthy wheat bread flour for dark bread, mixed bread and for spicy pastry specialties.

Wholegrain Wheat Flour: Healthy, nutritious flour alternative to light Wheat Flour Type 408 / W 480 finely milled. Ideal for healthy cakes, fine nutrient-rich baked goods, white bread, for thicken sauces and for all types of dough.

Spelled Flour Type 550 / W 700 finely milled: For all aromatic nutty baking and cooking recipes instead of Wheat Flour. Ideal for nutty pastries, cakes, tarts, pasta, dumplings or tasty loaves of bread.

Rye Flour Type 997 / W 960: Classic household flour for dark, strong bread. For dark rye bread, strong rye rolls, gingerbread, hearty pastries and spicy dishes.

Kornplus 10-Grain Flour: Healthy special flour from different types of grain. Ideal for all baking and cooking recipes instead of light, Wheat Flour Type 405 / W 480 finely milled.

Pizza Flour Special Type 550 / W 700 / Tipo 00: For elastic, airy and crispy pizza dough and instead of light wheat flour. Ideal for pizza rolls, pizza and for pastries, strudel or pancakes.

Gingerbread Flour Baking Mix: Baking mix for wonderful gingerbread.

Wheat Semolina coarse: For the production of italian pizza and pasta. Also ideal for pancakes, dumplings, casseroles or durum wheat-semolina-pudding.

5 things you always wanted to know about flour:

1. What is organic flour and why is organic flour more expensive?

The strict regulations of the organic label must be met when cultivating and processing organic flour. The grain is carefully selected by the organic farmers. Due to the less dense sowing, the grain grows healthier, but the organic farmer has more effort and earns less. For this reason, organic flour is also more expensive than conventional flour. The soil is kept fertile and healthy through soil loosening measures, green manuring and organic humus and fertilizer. No chemical-synthetic spraying agents are used. Organic flour has enough time to ripen and the order in which cereals are cultivated must be changed regularly (crop rotation) - this keeps the soil healthy.

2. How is flour properly stored and how long can it be kept?

Flour should be stored at home as dry, dark and cool as possible. Flour is best stored in an airtight container such as plastic cans so that insects do not enter and the flour does not take on any odors. It is also not recommended to store flour next to the dishwasher (moisture) or the oven (temperature fluctuations). The shelf life of flour depends on the type of flour and the correct storage. Basically, white flour can be stored practically indefinitely. Whole wheat flour becomes perishable earlier due to its high fat content.

3. What is the difference between finely milled, coarse and universal?

You can see the difference between finely milled and coarse flour by rubbing the flour between your thumb and forefinger. Finely milled Flour feels finer than coarse flour and is used in all cooking and baking recipes where the dough does not have to swell. Due to the particularly fine grain, finely milled Flour combines with the rest of the ingredients faster than non-slip flour when heated. Coarse flour is used for recipes where the dough has to swell like for dumplings or firm dough. Universal flour is a mixture of finely milled and coarsed flour and combines the advantages of both flours.

4. What does the type on the package mean for flour?

The number of types on the flour package indicates the mineral content of the flour. The higher the number of types, the higher the proportion of minerals, vitamins and fiber and the darker the flour. The flour is darker because the outer peripheral layers of the grain, where the most valuable nutrients are, are also ground. For example, Wheat Flour Type 405 / W 480 contains a mineral content of 405 mg per 100 g of flour.

5. What is an extract flour?

In Germany and Austria, extract flour is the classic Wheat Flour Type 405 / W 480 and is also called breadcrumbs or cake flour. Extract flours consist only of part of the grain, so they are an "extract" from it. This includes all flours that have a very low degree of grinding. These light-colored flours consist exclusively of the flour body and contain no outer layers of the grain.

Baking malt is the ideal flour additive and the must-have for baking bread!

Baking malt is indispensable in the bakery kitchen, because the leavening agent ensures a crispy crust and a juicy, fluffy interior. It gives the rolls an aromatic, characteristic bread flavour and a beautiful dark colour. Discover our high-quality organic baked malts here, with which you can conjure up wonderful breads and rolls:

Active barley malt: For all light wheat, barley or spelt breads, rolls, pretzel sticks, salt sticks

Inactive barley malt: For darker mixed breads that consist mainly of wholemeal flour or rye flour

Inactive rye malt: For dark rye breads, hearty wholemeal breads or rye-heavy mixed breads