Types of German/European Flour by Type Numbers, by Beachdee for Petra

[BakerAunt]

Technically, this is not a thread. However, Beachdee saved it from the Old Baking Circle, where it had been posted by Petra (whose recipes did not get transferred over?) and had it posted in her recipes.

From Petra on OBC - German/European Flour
Submitted by beachdee on February 06, 2011 at 5:17 pm

Had downloaded this from the OBC before it went offline. Since Joe Caron says Petra's recipes weren't saved, I'll post what I have here, giving her full credit.

Posted by Petra on 8/7/2003
Types of German /European Flour by Type Numbers

Wheat Flour:
Type 405 - is used for fine Pastries and Cakes - in Austria it is #480
Type 550 – is used for light broetchen and also for small pastries like cookies and rugelach etc..
Type 1050 – is used for light grayish looking bread – light wheat flour
Type 1700 – is for used for hardy bread – dark wheat flour

Rye Flour:
Type 815 – for small pastries – ground very fine
Type – 997 – or 1150 – for light rye bread – ground fine
Type – 1150 – for regular rye bread – it is little darker then 997, but also ground finely - and is called Graubrot (graybread)
Type – 1370 – dark rye bread, also used for mixed breads (wheat and rye) is ground even finer
Type – 1800 – whole grain rye used for basic for all full grain breads

These are specific types in Germany and close bordering countries. Petra

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