As of: February 25, 2024, 8:30 a.m
By: Larissa Glunz
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Anyone who bakes with the right flour will be rewarded with perfect pastries fresh from the oven.
But which flour is suitable for which dough?
If you're looking for a recipe for cakes, cookies, muffins, etc., you can't ignore an important basic ingredient.
Flour is listed at the top of almost every list of ingredients; after all, it provides the important binding and structure of the dough when baking.
Cereal grains are ground very finely so that the flour can later become the basis for perfect pastries.
While varieties such as rice or corn flour are also important in international cuisine, in this country wheat, rye or spelled flour is usually used.
Wheat flour is usually used when preparing cakes and other delicacies, but the same applies here: Not all flour is the same.
The different varieties are sometimes more and sometimes less suitable for certain baking recipes.
Flour is essential when baking.
Depending on the type of pastry, you should choose the right type.
© Westend61/IMAGO
What do the numbers on the flour packages mean?
When shopping for your next baking project, you should definitely pay attention to the type designation.
The flour type provides information about the mineral content of the flour; the popular wheat flour type 405, for example, contains around 405 milligrams of minerals per 100 grams of flour.
Wholemeal flour does not require any type information because the entire grain is processed and the mineral content depends on the respective harvest.
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The classic: wheat flour
Wheat flour is one of the oldest foods in the world and is as popular as ever.
Demand is particularly high in Europe.
Because it is mild and delicate in taste, it can be transformed into many delicious delicacies, from homemade toast to a moist cinnamon roll cake from a tray.
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Type 405: A popular all-rounder that makes cakes and tarts as well as small pastries such as muffins or cookies a success.
Sweet dishes such as pancakes or waffles can also be baked with the standard variety.
Type 550: This is where Sunday breakfast comes into play.
Wheat flour type 550 should be used when baking light rolls and bread.
Type 1050: In addition to mixed bread, savory pastries (pizza, tarts, quiche) are also prepared with type 1050 wheat flour.
The strong: rye flour
Cake bakers prefer to avoid rye flour; its strong taste is better displayed in bread and rolls.
Both wheat and rye flour are used in mixed breads.
Type 815: The rye flour type 815 is suitable for rye and mixed breads.
Pastries such as juicy gingerbread are also successful with this.
Type 1150: When baking bread and making the necessary sourdough, you can definitely use rye flour type 1150.
There are one pack of flour after the other on the supermarket shelf, and it's not always easy to choose the right type.
© Pond5 Images/IMAGO
The versatile thing: spelled flour
Spelled flour is considered a precursor to wheat.
Since it has a slightly nutty and sweet taste, it is on the ingredient list for various types of pastries.
Type 630: Spelled flour type 630 can be compared to wheat flour type 405 and can easily be used in dough for pastries (e.g. fluffy waffles or crispy cookies).
Bread rolls can also be baked with it.
Type 812: The slightly darker spelled flour Type 812 is ideal for cakes, yeast pastries or a perfect pizza base.
Type 1050: An aromatic bread that can be sweet or savory with a little jam or a slice of cheese is prepared with type 1050 spelled flour.
In addition to classic baking with “normal” flour, gluten-free baking is also becoming increasingly popular.
If you suffer from gluten intolerance and cannot use flour, you need alternatives.
Gluten-free recipes without wheat, rye or spelled therefore rely on a substitute such as chickpea or buckwheat flour.
Looking for more recipes?
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The variety of recipes on offer invites you to take a look at the PDF library and find inspiration.
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